Cut 8 cutlets small and thin, but of good shape; dust with powdered herbs, salt and pepper; dip both sides in a plate of flour and let them remain in it until near dinner time. Melt 4 ounces of butter in a frying pan, and, when it froths up, lay in the cutlets and saute them brown. Serve direct out of the pan with the hot, brown butter adhering, and a few olives and a quarter of lemon in the dish.