Season the cutlets.
Beat the eggs in a plate, add the Parmesan cheese and the almonds in 2 plates.
Heat the oil and butter in a frying pan, coat the cutlets in the Parmesan mixture, then pull them through the egg mixture and then turn them over in the almonds, pressing the almonds down well.
Fry in hot fat over medium heat for about 3 minutes and continue to fry over low heat for another 5 -7 minutes.
Serve with salad.
