Season the pork with salt and pepper. Pour flour into a flat dish.
In a second dish, whisk the milk with the eggs and fold in the whipped cream. Put the bread crumbs in a third dish. Dredge each piece of pork in the fl our, tap off any excess flour, then dip pork into the cream mixture.
Finally, coat both sides with the bread crumbs. Chill for 30 minutes.
In a deep frying pan, heat the butter and oil on medium high and pan-fry the cutlets until golden brown.
Transfer onto a paper towel and pat off any excess cooking oil.
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