Put flour, beaten egg and breadcrumbs in three large bowls ready.
Lightly pound the cutlets and add a little salt and pepper. First pass them through flour and eggs, then turn them into breadcrumbs. Press very lightly until smooth.
Heat the fat in a large frying pan and fry the breaded cutlets in it for 3-4 minutes.
When frying, make sure that the cutlets do not touch the edge of the pan or each other.
Keep moving during frying by swirling the frying pan a few times. Also, do not poke the cutlet when turning.
When the cutlets are golden brown, drain them on paper towels and bring them to the table with a slice of a lemon.
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