2tsp.CarawayPoppy, Sesame or Fennel Seeds (or a combination,which is what I used)
8PorkTurkey or Chicken Cutlets ( I used Chicken in the video)
2/3CupExtra Virgin Olive Oil
2Tbsp.Unsalted Butter
2tsp.Chopped Fresh Parsley
Instructions
Put the flour in a shallow dish and season with salt and pepper. Whisk the egg in another shallow. Combine the breadcrumbs and seeds in a third dish season with salt and pepper. Dredge each cutlet on flour, shaking off excess. Dip in Egg Mixture, then in bread crumbs pressing to coat each side.
Arrange the cutlets in a single layer on a cooking sheet lined with wax paper. Place in the refrigerator uncovered for an hour.
Heat oil and butter in a large skillet over medium-high heat. Work in batches fry the cutlets until golden brown and crisp, about three minutes each side. Sprinkle the parsley on during the last minute. Remove to towel lined plate or rack to let cool.