Heat half the butter and oil in a heavy frying pan over medium heat.

Prepare the cutlets by placing dried breadcrumbs on one plate and lightly beating eggs in a soup platter.

Roll cutlets in breadcrumbs on both sides, then dip in eggs, then coat again in breadcrumbs, ensuring they are well covered.

Place cutlets in the frying pan and fry for 5-7 minutes on one side, until golden brown, adjusting heat to avoid burning.

Turn the cutlets over and repeat the frying process on the other side.

Use a spatula to lift the cutlets occasionally to allow fat to get underneath.

Make a small cut in a cutlet with a sharp knife to check for doneness. Fry for a few more minutes on each side if necessary.

If desired, sauté chopped onions in the pan along with the pork cutlets.

Remove cutlets from the pan and keep warm.

Add flour to the pan drippings, browning it until golden.

Pour in vegetable broth to create a gravy, stirring constantly to prevent lumps.

Season the gravy with salt and pepper to taste.

Serve the gravy over the pork cutlets.