Place cutlets between plastic wrap and pound to 1/4-inch thickness using the flat side of a meat mallet. Season both sides with salt and pepper.

Set up three shallow dishes: seasoned flour in first, beaten eggs mixed with cream in second, and breadcrumbs in third.

Dredge each cutlet in flour, shaking off excess, then dip in egg mixture, and finally coat thoroughly with breadcrumbs, pressing gently to adhere.

Heat oil and 2 tablespoons butter in a large skillet over medium-high heat until shimmering and hot.

Carefully place breaded cutlets in the hot oil, cooking 2-3 minutes per side until golden brown and cooked through.

Transfer to a paper towel-lined plate to drain briefly, then move to serving plates.

Wipe the skillet clean, add remaining butter, and heat until it turns golden brown and nutty.

Drizzle the brown butter over the schnitzel and serve immediately with lemon wedges and fresh parsley.