Set up a breading station with 3 containers for flour, eggs, and breadcrumbs. Make sure the containers are wide enough for the cutlets.

Season the cutlets lightly with salt and pepper. Dredge one cutlet in the flour and shake off the excess. Dip cutlet in the eggs to coat completely. Dredge the cutlet in the breadcrumbs to fully coat and then shake off the excess. Place breaded cutlet aside and repeat process with remaining cutlets.

In a large non-stick saute pan or skillet, add 1 to 2 tablespoons of butter and some olive oil. You only want a thin layer of oil/butter (enough to cover the bottom of the pan). Heat the butter and oil over medium-high heat. You can test to see if it is hot enough by dropping some breadcrumbs in the pan and if it sizzles it is ready.

Place a few cutlets in the pan and cook for a few minutes on each side, until lightly browned on each side. Do not over crowd the pan. You can keep the cooked cutlets warm in the oven on a warm setting or by turning the oven on for a few minutes to get it warm and then turning the oven off.

Repeat cooking the remaining cutlets, adding more butter and oil to the pan as needed. Serve warm.