For the Parisian cutlet, place the cutlets on a cutting board and trim away any fat or sinew residue with a sharp knife.
Lightly flatten the cutlets with a mallet. Season with salt on both sides and place on a plate.
Pour some flour on another plate, beat the eggs in another soup plate, season with salt and stir vigorously a few times with a fork.
Dredge the first cutlet first in flour on both sides, using the back of the fork to gently tap off the excess flour.
Then place the cutlet in the beaten eggs, turn it in them and then place it back on a plate. If you want a thicker breading, repeat the two operations.
Repeat the process with the remaining cutlets until they are all breaded.
Heat a generous amount of clarified butter (about a finger’s width high) in a large, shallow pan, carefully place the cutlets and brown on both sides, over reduced heat.
Depending on the thickness of the cutlets, lift them out with a spatula after about 5-7 minutes. Pat lightly with paper towel and serve the Parisian escalopes with mixed salad, fried potatoes or French fries.
The Parisian cutlets can also be prepared with other meat.