Do not pound the meat, but do remove any little side bones.
Beat the eggs in a soup bowl, and add salt.
Roughly grate your dry bread.
Dip each side of the cutlets first in the flour, then in the eggs, and finally in the breadcrumbs.
Press the meat firmly into the breadcrumbs, ensuring that they adhere completely.
Put the butter in a narrow pan, check the temperature, and when it reaches 169 °C, add the cutlets and cook until golden on both sides.
Set them to drain on kitchen paper and add a little salt.