Chop the cutlets in 4 (if they are not thin enough, flatten with a rolling pastry between 2 sheets of plastic wrap).

Put the flour on a plate, then the beaten egg with salt and pepper in a second plate and finally a balanced mixture of grated parmesan and bread crumbs in a third plate.

Dip the cutlets in flour (remove the excess flour if needed) then in the beaten and then in the Parmesan / breadcrumb mixture.

Dip the cutlets in the egg mixture and breadcrumbs / Parmesan a second time.

Put the cutlets in the fridge for 15 minutes (this is very important, otherwise the crust will not be well cooked). Cut the seedless tomatoes in small dices.

Season with olive oil, salt and a drizzle of balsamic vinegar.

Heat a mixture of butter and olive oil in a pan. When the pan is hot, sear the cutlets on the 2 sides.

When they are golden brown, lower the heat and cook for 5 more minutes. Arrange the cutlets on the plates.

Sprinkle the diced tomatoes (without too much juice) and garnish with arugula.

Drizzle with lemon juice and serve.