Pound the cutlets: Put each of the 4 thin beef cutlets (top round or eye of round), about 150 g each between two sheets of plastic and pound to an even 5 mm. Even thickness matters more than thinness — thick spots stay raw while the crust burns.

Make the marinade: Whisk the 3 large eggs with the 4 garlic cloves, finely minced, 3 tablespoons flat-leaf parsley, finely chopped, 1.5 teaspoons fine sea salt, and 0.5 teaspoons black pepper, freshly ground until fully broken up and uniform.

Marinate: Submerge the cutlets in the egg mixture, cover, and refrigerate. Two hours works; overnight is better. The garlic and parsley penetrate the meat, which is where the flavor actually comes from.

Bread them: Spread the 2 cups plain dry breadcrumbs in a wide dish. Lift a cutlet, let the excess egg drip off for a second, then press it into the crumbs on both sides. Press hard — you want the crumbs driven into the surface, not resting on it. For a heavier crust, dip back into the egg and crumb a second time.

Rest the breading: Lay the breaded cutlets on a rack and refrigerate uncovered. This sets the crust so it stays on the meat instead of in the oil.

Heat the oil: Pour the 1.5 cups neutral oil for frying (sunflower or canola) into a wide skillet to a depth of about 1 cm and bring it to 170°C / 340°F. Use a thermometer. Too cool and the crust drinks oil; too hot and it colors before the beef cooks.

Fry: Fry one or two at a time, never crowding. Two to three minutes per side, until deep golden. Flip once. Adjust the heat between batches to hold temperature.

Drain and serve: Move to a wire rack, not paper towels — paper traps steam and softens the underside. Salt immediately while hot. Serve with the 1 lemon, cut into wedges and either fries or a simple tomato and onion salad.