Prepare a standard breading setup with one pan for flour, one for the egg wash made with beaten eggs and 1 tablespoon of oil and one pan for bread crumbs.
Place the cutlets between two sheets of plastic and pound to a thickness of 1/4 to 1/8-inch thick.
Season the cutlets with salt and pepper.
Working with one cutlet at a time, dredge the cutlets throughly in the flour, shaking off the excess, then coat with egg wash, and allow to drain and then a final even and thin coat of bread crumbs.
Place the coated cutlets on a wire rack and allow to dry for 5 minutes.
Heat 3/4 cup of the oil and 2 tablespoons of butter in a 12-inch skillet over high heat to 375˚F.
Pan-Fry the cutlets until light golden brown on both sides and cooked through, about 1 to 2 minutes per side. 1
Place the cutlets on a rack a keep warm in a warming oven until service.