Cooking method:

1. Pre-heat oven to 200°C/400°F/Gas Mark 6. Trim the ends of the cutlets to expose the bone and spread honey mustard over the meat.
2. Put the oats, sesame seeds, seasoning and mint onto a plate and press the cutlets in the mixture so they are completely coated.
3. Arrange on a baking tray and cook for 20 minutes until just tender.
4. Meanwhile, mix the fromage frais with the mint and spring onions and add almost all the paprika. Turn it into a bowl and sprinkle the top with the remaining paprika, and garnish with a sprig of mint, if available.
5. Serve as a dipping sauce for the cutlets.