Step 1Tear 4 sheets of plastic wrap. Put each cutlet between 2 sheets. Gently pound cutlet from center to edges until uniformly 1/4-inch thick. Put seasoned flour on 1 sheet waxed paper, bread crumbs on another and egg in shallow pie dish. Dip each cutlet into flour, beaten egg and then bread crumbs, coating cutlet evenly. Arrange cutlets on wax paper-lined baking sheet and refrigerate 30 minutes for coating to adhere and dry out slightly. Before cooking, generously season both sides cutlets with salt and pepper.
Step 2Heat oil and butter in 10-inch heavy skillet over medium-high heat. When hot, saute cutlets until well-browned, about 3 to 4 minutes. Turn and brown other side, about 2 to 3 minutes. Serve hot garnished with parsley, capers and lemon wedges.