Place the cutlets between two pieces of plastic wrap and using a meat mallet, flatten the cutlets to about ¼ inch thick. Lightly salt and pepper each cutlet. Dredge the cutlets in the flour, dip in the egg mixture, then coat with the bread crumbs.
Heat oil in large skillet. Brown the cutlets about 2 minutes on each side. Repeat until all cutlets are browned. Salt and pepper to taste. Garnish with lemon if desired.