Place cutlets on a sheet of waxed paper. Using a meat mallet or rolling pin, flatten to 1/8 inch thickness. Combine eggs, salt, and pepper; beat well. Dredgecutlets in flour; dip in egg, and coat with breadcrumbs.
Melt butter in a large skillet over medium heat; add cutlets, and saute 4 to 5 minutes. Turncutlets, and top with cheese. Cover an cook an additional 3 to 4 minutes. Sprinkle with parsley flakes, if desired.