Directions

1. Place the cutlets between two sheets of plastic wrap and pound them to about 1/4-inch thickness. Season both sides with salt and pepper.
2. In a shallow dish, add Chef’s Flour. In a second dish, beat the eggs. In a third dish, place the breadcrumbs.
3. Dredge each cutlet in the flour, shaking off excess. Dip in the egg, then coat with Europa Table Breadcrumbs, pressing gently to adhere.
4. In a large skillet, heat about 1/4 inch of Europa Table Shallot Olive Oil over medium-high heat. Once hot, add the breaded cutlets in batches, cooking for about 2-3 minutes on each side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
5. Serve immediately with lemon wedges and capers.