Put the bread in a blender or processor and pulse to make coarse crumbs. Tip them out onto a flat plate. Whisk the egg and parmesan together and season with salt and pepper if you like. Pour into a flattish bowl.
Gently pound the cutlets to flatten the meat to about
Heat the oil and butter in a large non-stick frying pan (the exact amount you will need for frying will depend on the size of your pan). Add the cutlets and fry over medium–high heat until they are golden on both sides. Lift them out onto a plate lined with kitchen paper to absorb the excess oil. Serve immediately, with a sprinkling of salt and the lemon wedges.