7 tablespons fine breadcrumbs, 100 g (4 oz) butter, 2 tablespoons olive oil.
butter,salt, freshly ground pepper.
How to do it :
Holding each cutlet by the bone, batter the meat with a meat mallet or rolling pin - do not make it too thin.
Put the cutlets in a large shallow dish and poor over the milk..
Cover the dish and chill for at least 1 hour..
Remove the cutlets from the milk and pat dry.
Dip first into the beating egg than intothe bread crumds to give an even coating.
Heat the butter and the oil in a large shallow frying pan and cook the cutlets,seasoning them with salt and pepper, for 3 - 4 minutes on each side until they are crisp, golden and tender.
Arrange the cooked cutlets on a heated serving dish and garnish with lemon quarters dipped into chopped fresh parsley
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