Prepare three separate plates for breading: spread the flour on the first plate and season it generously with salt and pepper, pour the beaten egg onto the second plate, and sprinkle the bread crumbs onto the third plate.

Take each cutlet and coat it thoroughly in the seasoned flour, shaking off any excess so you have just a light, even layer.

Dip each floured cutlet into the beaten egg, making sure it's completely covered, then press it into the bread crumbs to create an even coating on both sides.

Using a sharp knife, gently score the breaded cutlets in a crisscross pattern across the surface. Cover them and refrigerate for 30 minutes to help the coating set firmly.

Heat the oil and butter together in a large frying pan over medium-high heat. Once the butter starts foaming, carefully add the cutlets to the pan and cook over high heat until they turn golden brown on both sides.

Reduce the heat to medium-low and continue cooking for 10 minutes or until the cutlets are tender and cooked through. To check for doneness, pierce with a fine skewer—the juices should run clear, not pink.

Remove the cutlets from the pan using a slotted spatula and transfer to paper towels to drain any excess oil. Garnish with fresh lemon slices and chopped parsley, then serve immediately while hot.