Trim away any fat and hammer the cutlets. Flatten them out between the palms of your hands. Pat them dry, season with salt and lightly dip them in the beaten egg. Dredge them in the breadcrumbs, pressing down to make sure the crumbs stick, and shake them gently to remove any excess crumbs. Meanwhile, melt the butter in a skillet large enough to contain all 4 cutlets at once, and when it begins to crackle add them. Cook quickly, turning once so both sides brown, put very few parmesan shavings on them and put in oven for 2 min, and serve hot, garnished with parsley and with the lemon on the side for those who want it.
Serves 4Email this Recipe Back to Guest chef recipes