Instructions: Whisk buttermilk, Worcestershire sauce, mustard, oregano, salt, and pepper together. Place the cutlets in a shallow dish and pour this mixture over them.

Turn to coat thoroughly, refrigerate, and let marinate for 30 minutes or up to 24 hours. Put the egg whites in a shallow dish, and the breadcrumbs in another.

Heat half the oil in a large, nonstick skillet over a moderate burner. Using tongs, take a cutlet out of the marinade, dip it in the egg whites, and then coat it with the breadcrumbs. Gently shake off the excess breading. Cook 2 minutes on one side, then, using a flat spatula, turn and cook until done, about 2 to 4 minutes more. Repeat with all of the cutlets, adding more oil in a thin layer as necessary. If loose breadcrumbs in the skillet start to burn, wipe them out with a paper towel.

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