Rinse chicken cutlets under cold water and dry properly. Pat lightly by hand and season heartily with salt and pepper.
Put the flour on a plate. Beat the eggs in a deep dish, mix with the milk and season lightly with salt. Mix the breadcrumbs and the parmesan in a deep dish.
At the beginning, turn the cutlets in the flour on the other side, lightly tapping off the excess flour. Draw through the egg milk and drain a little bit. Then turn to the other side in the breadcrumb-cheese mixture and press the breadcrumbs well until smooth.
Heat the fat in a frying pan and fry the cutlets in it for 2-3 minutes on each side until crispy brown. Drain on kitchen roll.
Serve with parsley potatoes and tomato salad.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?