Use uniformly thin slices
Pounding tips: placing the meat in a sturdy freezer bag makes pounding easier and neater. Use something heavy and dull—the flat side of a mallet, the back of your hand, a small skillet, or a rolling pin—to flatten it out with gentle, even blows. Take care not to tear the meat. It helps to start at the middle of the piece of meat and direct the blows outward.
Make sure the cutlet is dry
Set up the assembly line
The first bowl is for flour (which you can add ground spices to). You won’t use all of it, but having more than you need makes the dredging easier.
The second one is for beaten eggs (which you might want to mix with a little milk, mustard, or hot sauce).
The last bowl is for bread crumbs (to which you can add chopped herbs and/or grated parmesan). Use whatever kind you like. I make bread crumbs in my food processor out of dry baguettes and keep them in the freezer.
Season the cutlet and dredge in flour
After the flour comes the egg
Coat the cutlet with bread crumbs and rest it
When the oil has those shimmery streaks in it, it should be hot enough to start frying. You can also check its readiness by dipping one end of the cutlet into the oil—it should sizzle and bubble.
Brown the cutlets on both sides
If the cutlets are thin enough, they should be cooked through after a couple minutes on each side.
Drain on paper towels
Eat them hot, simply with a squeeze of lemon or with a sauce or condiment.