Step 2

Set up a breading station: beaten eggs in one shallow bowl, and breadcrumbs mixed with parsley and minced garlic in another.

Step 3

Dip each cutlet in the beaten egg, letting any excess drip off, then press firmly into the breadcrumb mixture to coat both sides evenly.

Step 4

Heat a generous layer of oil in a large skillet over medium heat. Fry the cutlets for 3–4 minutes per side until deep golden and cooked through. Work in batches to avoid crowding.

Step 5

Drain briefly on paper towels. Serve hot with lemon wedges or a simple green salad.