Start by pouring canola oil into a fry pan, I don't measure ever, but enough for a shallow fry. Turn the flame to medium-low.
While the oil is heating up, whisk together the eggs in a shallow dish. I like to use a pie dish. Next, combine the bread crumbs and spices in a large Ziplock bag.
When all your components are ready, dip the cutlets in egg then breadcrumbs. Gently place the cutlets into the oil and fry until golden on one side, then flip. Transfer to a cooling rack on top of a paper towel to drain.
Enjoy immediately or store in a pan in the fridge.
