Pat pork cutlets dry, trim as necessary, and pound them down to 0.2 inches (using a meat pounder or a rolling pin), in other words, very thin.
Salt the cutlets and crack some pepper on them.
In the meantime, in a skillet, heat the butter over medium heat until it starts to foam a little bit.
Sprinkle the cutlets with flour, dredge through the whisked egg, and roll them in breadcrumbs.
Shake off the excessive crumbs and add the cutlet to the pan. Make sure you have enough butter in the pan so the cutlets basically swim in it. This will guarantee that they’ll cook evenly, and your breading won’t get stuck to the bottom of the pan.
Flip them a couple of times. You can also scoop up some butter and drizzle it over the meat while it’s cooking.
The cutlets are done when they reach a nice golden yellow, after about 5 minutes.
Pour some of the pan juices over the cutlets and serve with a slice of lemon and some parsley.