Ingredients

Instructions

  1. Combine bread crumbs, parmesan cheese, sage, salt and pepper.
  2. Dip each cutlet into the eggs and then into the bread crumb mixture.
  3. In a large nonstick skillet, heat oil over moderately high heat.
  4. Add as many cutlets as will fit and cook until done.
  5. Keep warm while cooking the other cutlets.
  6. Remove all from pan and add to the pan the juice of 1 lemon, deglaze the pan for a couple of minutes and then pour juices over cutlets.