Instructions

• Heat the oven to 200 degrees while you prepare the three components of the breading.
• Sift flour into a shallow dish and whisk to combine with 1 teaspoon salt and the pepper.
• In another shallow dish, lightly beat eggs.
• In a third shallow dish, whisk to combine breadcrumbs and remaining teaspoon of salt.
• Dredge one cutlet at a time in the seasoned flour, turning to coat, and shaking off excess.
• Next dip in the eggs, again making sure to coat completely and to allow the excess to drip back into bowl.
• Then coat with breadcrumbs, patting firmly so they adhere but being careful not to coat too thickly.
• Place coated cutlets on piece of parchment paper or a large baking sheet.
• Heat 1/4 inch of oil in a large skillet over medium heat until it is 350 degrees.
• Working in batches to avoid crowding pan, cook cutlets until golden brown on the bottom, 1 to 2 minutes.
• Flip with a flexible thin spatula and fry until the other side is golden brown and cutlets are cooked through, 1 to 2 minutes more, monitoring temperature of oil to maintain 350 degrees.
• Transfer to a baking sheet lined with a double layer of paper towels and keep warm in the oven.
• Pour off and discard oil remaining in skillet, then wipe clean with paper towels.
• Working in batches again if necessary, melt the butter in the same skillet over medium heat until sizzling.
• Set pan-fried cutlets in the pan to coat one side with butter, then quickly flip to coat the other side.
• Arrange the cutlets on a platter, sprinkle with chopped parsley and serve with lemon wedges.