Preheat the oven to 180°C / 350°F / Gas mark 4.
Line a baking tray with greaseproof paper and spray generously with the oil then set aside.
In a food processor, blitz together the bread, cheese and herbs until they are breadcrumbs. Place in a large bowl.
In a separate bowl, add the egg white.
Add the flour in another bowl and season generously with salt and pepper.
Dust your cutlets in the flour, shake off any excess then dip in the egg until coated.
Allow excess egg to drip away before placing the cutlet into the bowl of breadcrumbs.
Ensure the cutlets are completely coated then place onto your tray. Repeat with the rest.
Spray them with oil spray then bake for 20 minutes.
Remove, turn over carefully with tongs or spatula.
Spray with more oil if they look dry and bake for another 10-15 minutes until cooked and golden.
While your cutlets are baking, bring a large pot of water to the boil and add the potatoes.
Cook until tender and drain well. Heat the milk and butter in the pot used for the potatoes and once the butter is melted, add the potatoes and remove from the heat to mash.
Add salt and pepper to season and cover.
Bring a small pot of water to the boil and cook the frozen peas according to the instructions.
Serve the cutlets with the mash and peas.