Step 1

Place flour, salt and pepper in a dish. in another dish, place whisked eggs. In a third dish, place bread crumbs, parsley, and paprika. Whisk.

Step 2

Place cutlets between plastic wrap and pound with a mallet until about a 1/2" to 1/4" thick. Cut several small slits around the edges to prevent curling.

Step 3

Dredge cutlets, first in flour, then in egg, and finally in bread crumb mixture.

Step 4

Cover and refrigerate cutlets for at least an hour.

Step 5

Heat olive oil in a large skillet over medium high. Saute cutlets for about 4 minutes per side, or until golden and cooked through.

Step 6

Place cutlets in a warm oven or serve immediately with lemon slices.