Chop the parsley and garlic (peeled), add them to the bread crumbs and cheese and mix everything well.
Put this mixture into a wide, shallow dish. In another shallow dish, pour a little olive oil in order to cover the bottom. Take the slices of meat, oiling them on both surfaces so that they are well greased and roll in bread crumb mixture on both sides with a little pressure to crush some fibers of the meat and thus to adhere thoroughly with the breadcrumbs .
Lay the slices on a baking sheet lined with parchment paper and bake them in the oven with just the grill on for a few minutes (6-8 min). Cook on both sides until the breading appears well browned and crispy.

Since the breading is enriched with cheese, so well sapid, you may want to add salt only after cooking and if you like a cutlet even more salty than it already is.
If you are fortunate to have the opportunity to cook barbecued instead of the oven grill then cook them on the barbecue .. will be more fragrant and tasty!

This variant cutlet is the one that you eat in Palermo, or rather it is the Palermitan cutlet every time I eat with my friends Christian and Daria on the shore the waves of the sea at Mondello.

Each Palermitan cutlet approximately 130 g provides about 280 calories. The energy is distributed as follows: 46% protein, 29% fat, 25% from carbohydrates. Good content of phosphorus, zinc, vitamin B2, B6 and B12 than the recommended daily dose.