To make the sauce, half-fill a saucepan with water and bring to the boil. Reduce the heat to very low. Put the egg yolks and 1 tablespoon of the butter into a heatproof bowl and set the bowl lover the pan. Using a wooden spoon, gradually work the butter into the egg yolks. Continue stirring for about 5 minutes, or until the yolks begin to thicken. Stir in the lemon juice. Add the remaining butter, a tablespoon at a time, stirring well after each addition. The butter should be added very slowly. Be careful not to let the bowl become too hot or the egg yolks will curdle. When all the butter has been incorporated and the sauce is smooth and thick, remove the bowl from the pan. Stir in seasoning and cream and set aside.

Dip the cutlets first in the seasoned flour, then in the egg and finally in the breadcrumbs, shaking off any excess. Set aside.

Put the cucumbers and spring onions (scallions) in a large bowl and pour over enough boiling water to cover completely. Leave for 1 minute, then drain thoroughly.

Melt the butter in a saucepan. Add the spring onions (scallions), cucumber and seasoning. Cover and simmer the vegetables for 6 minutes, or until the cucumbers are tender. Remove from the heat and stir in the mint.

Heat the oil in a large frying-pan. Add the cutlets to the pan and fry for 3 to 5 minutes on each side or until they are cooked through.

Two minutes before the cutlets are cooked, replace the bowl with the sauce over the hot water and reheat gently, taking care not to bring to the boil. Remove from the pan and pour into a warmed sauceboat.

Arrange the cutlets on a warmed serving dish standing upright to form a crown. Pile the cucumber and spring onion (scallion) mixture in the centre and serve with the sauce.