Beat the cutlets and salt them. Whisk together eggs, milk and oil. Turn the cutlets in flour, pull them through the egg mixture and turn them in the breadcrumbs.
Heat oil in a frying pan and fry the cutlets until golden brown. Drain on a paper towel.
Quarter the lemon and serve the cutlets garnished with it.
Preparation Tip:
Serve with parsley potatoes or rice, French fries, etc.
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