Preparation
- Season the Cutlets: Salt and pepper the cutlets.
- Bread the Cutlets: Dip each cutlet in egg, then coat with a mixture of breadcrumbs, parsley, and garlic.
- Fry: Heat oil in a large pan over medium heat.
- Fry the cutlets until golden and cooked through, about 3-4 minutes per side.
- Serve: Serve hot with lemon wedges or a side salad.
- For an extra crispy crust, use panko breadcrumbs mixed with finely grated Parmesan cheese.
- Gently pound the cutlets to an even thickness for uniform cooking.
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