Gently pound the meat a little flat on both sides with a meat tenderizer. Season with salt and pepper from the mill.
First turn the cutlets in flour. Then pass through the eggs beaten with oil and finally coat in breadcrumbs.
Preheat oven to 220 °C top/bottom heat.
Coat the cutlets on one side with a little oil and fry for 10-15 minutes until golden brown. Then turn the cutlets once and brush the other side with a little oil.
Fry again for 10-15 minutes until golden brown on both sides. Serve with cranberries, ketchup or chutney and your choice of garnish.
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