4 cutlets, pounded thin
1 cup of flour
4 eggs, beaten
salt and pepper to taste
1 cup breadcrumbs
1 stick of butter
fresh parsley to garnish
lemon slices to garnish/to taste
Pound cutlets very thin. Dredge them in the flour.
Then dip them into well beaten eggs until they covered with eggs.
And then dredge them in the salt/pepper seasoned breadcrumbs until covered.
Fry in hot melted butter on both sides until golden brown.
Garnish them with a slice of lemon and some parsley.