Heat 2 tablespoons each of butter and oil in a large, heavy skillet over medium high heat.
As it is heating, lightly flour 1 cutlet, shaking off the excess flour.
Once the butter has foamed and the fat is very hot, slide in the cutlet.
If a second cutlet will fit without crowding, flour it quickly, and add it to the pan.
The fat should sizzle with each addition.
After about 45 seconds or a minute, the cutlet should be golden brown on the first side.
Turn and cook the second side for 30 to 45 seconds.
Once it is browned, transfer each cutlet to a warm platter and season with salt and plenty of pepper.
Once all the cutlets have been cooked, turn off the heat and add the lemon juice, stirring up all the browned cooking bits.
Stir in the 2 tablespoons of softened butter.
Return the cutlets to the pan, turning them to cover with the lemon butter, then place them on heated plates.
Pour any remaining sauce over the cutlets.
Add a couple of thin slices of lemon overlapping on each cutlet and a little chopped parsley.