Use meat cut from the rump or from the tenderloin.

Pound meat thin
prepare breading as follows:
1 cup parmesean cheeze
1/2 cup garlic powder (not salt)
1/2 cup onion powder
salt and pepper (go easy on the salt as the cheeze is salty)
4 eggs (for wash)
Itlaian flavored breadcrumbs
mozzarella cheeze (sliced)
vegetable oil for frying.

Mix all dry ingredients
dredge the cutlets in the egg wash
coat cutlets with the dry mixture
fry until golden
top with mozzzarells
serve hot
ENJOY

Looks yummy a touch heavy on garlic and onion but thats up to the chef!! I'd suggest dipping the meat in flour before the egg, makes everything stick together nicely.

cheers

dusky - i do something very similar with great results. a lot of times, i will also take the panfried cutlets and put them in a baking dish with a marinara sauce, then bake them low and slow for half an hour so, then top with mozzarella and back to the oven until the cheese melts. alternately, you can just dump the sauce in the frying pan with all cutlets and simmer as you would when making chicken cacciatore, topping with mozzarella at the end.

calgary - thanks for the tip w/the flour. i'll give it a try.