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@clefty
basically what we had in the cupboard, a mixture of regular and panko breadcrumbs.
The secret is to flour/egg/breadcrumb them, then put them in the freezer for 5 minutes to harden, then egg/breadcrumb them a second time before you fry them.
Also, make sure you season the meat really well, otherwise they taste a little bland - these had cayenne pepper, a dash of tabasco and a bit of worcestershire in to give it an extra kick.