Beat a few eggs in a bowl large enough for the cutlets to fit in. Put a pile of flour on a plate and a pile of bread crumbs on another plate. First take a cutlet and lay it in the flour. Put the rest of the flour on top and press down with the palm of your hand on the cutlet to make sure it is well coated with flour. Lift up the cutlet with a fork (if you use fingers, the egg will come off) and place the cutlet in the bowl with the egg. Gently swish the cutlet around until it is coated with egg. Hold it up with the fork and let some of the excess egg drip off. Next place it in the bread crumbs, put lots of crumbs on top and press down firmly on the cutlet with the palm of your hand. The crumbs should stick to the cutlet when you pick it up.

Repeat with the other cutlets.

Heat enough oil in a frying pan to submerge the cutlets. Deep fry the cutlets over medium heat, a few at a time, until they are golden brown. If you have done it right, the batter should puff away from the meat. Keep the cutlets warm by placing them on a paper towel in a warm oven until they are all cooked.