Instructions: * Note: Look for panko at Asian markets and well-stocked supermarkets.

Heat oil and butter in large skillet over medium-high heat. Season cutlets with salt and pepper to taste. Dredge cutlets with flour, shaking off excess. Dip in eggs, then panko.

Place cutlets in hot skillet and cook until browned, about 4 minutes per side. Drain briefly on paper towels. Serve with lemon wedges.

This recipe yields 4 servings.

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