Ingredients

Method

Season the cutlets with salt and pepper, then dredge them in flour, shaking off any excess.

Beat the eggs in a shallow dish. Dip each cutlet in the eggs, then press it into the breadcrumbs, making sure it's fully coated.

Heat the oil in a large pan over medium-high heat. Add the cutlets and fry until they are golden brown on both sides.

Drain the cutlets on paper towels before serving.