Heat the oil in a non-stick frying pan. Briefly sauté the potatoes, cover and cook over a medium heat for approx. 15 mins. until soft, turning occasionally. Remove the lid and turn up the heat. Add the oil, garlic and rosemary, fry the potatoes for approx. 15 mins., turning frequently until golden brown, season.
Place the cutlets between a cut-open plastic bag, pound flat (approx. 1 cm thick). Season the meat.
For the crumb coating
Empty the flour and breadcrumbs into two separate shallow dishes, place the egg in a deep dish. Toss the meat in the flour, shake off the excess, dip in the egg and then in the breadcrumbs, press firmly on the crumb coating.
Heat the oil in two non-stick frying pans. Fry two cutlets at a time for approx. 2½ mins. on each side. Serve the cutlets with the rosemary potatoes.