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. Pro Tips:

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.