Season the cutlets with salt and pepper.

Heat oil in a medium frying pan to medium high.

Put flour on a plate and beaten eggs in a bowl.

Dredge each cutlet first through the flour then through the egg.

Fry 3-4 at a time until golden brown and cooked through.

Set aside on a warm plate and repeat with remaining cutlets

Return the pan on the heat and add butter and chopped onions, cook until soft and golden.

Add in the chopped mushrooms, cook stirring occasionally until done about 5 minutes.

Add int eh cream and cook for a couple minutes.

Stir in the lemon juice and chopped dill.

Season with salt and pepper.

Arrange the cutlets on a platter and top them with the sauce.

Enjoy!