Gently flatten cutlets between two layers of plastic wrap and season with salt and pepper.
Prepare a plate (or work bowl) with flour, a second with beaten egg and a third with breadcrumbs.
Turn the cutlets first in flour, tapping the flour well, then in beaten egg and finally in breadcrumbs, gently tapping off excess breadcrumbs.
Heat the oil in a frying pan, add the butter and foam once.
Fry the cutlets in it for 2-3 minutes on each side. In between, baste the surface with the hot frying fat.
Drain the cutlets on a paper towel. Keep the cutlets warm in the heated oven between two cloth napkins (at 100 °C) until serving.
When all cutlets are ready, arrange and serve with any side dishes.
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