Season the cutlets with salt. Shake them quickly in flour, dunk them in beaten egg, then dredge them in fresh breadcrumbs. Lay them on wax paper. Heat two inches of olive oil in a sauté or cast-iron pan. Fry the cutlets in batches. These will stay crisp in a 200-degree oven for half an hour. Serve with tartar sauce, or just wedges of lemon.
