First, work the cutlets with a meat tenderizer. Put the flour, breadcrumbs and egg in a bowl and whisk the egg with a little salt.
Then roll the cutlets first in the flour, then in the egg and then in the breadcrumbs. Press the breadcrumbs down very well so that nothing falls off in the fat afterwards.
Once all the cutlets are breaded, add the remaining egg to the pan and fry.
For the potatoes, peel and wash the potatoes. Cook them in boiling salted water until they are done.
Heat some oil in a pan and add the chopped parsley. Roll the potatoes in it.
Serve the cutlet with the parsley potatoes and with the egg.