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Mix the Panko crumbs and Parmesan in a wide, shallow container. Fill another wide, shallow container with flour and a third with the beaten eggs
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Dredge the meat in flour, pat or shake off the excess and then dip in the egg, letting any excess run off
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Coat the cutlets in the panko mixture by pressing them hard down into the crumbs, then flipping and pressing the other side into the crumbs
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Heat a large nonstick skillet over medium heat and drizzle enough oil to cover the bottom
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Gently sautee the cutlets for 3-4 minutes on each side or until golden and cooked through
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Serve the cutlets garnished with a lemon slice and the honey mustard sauce here.