4 x sirloin cutlets, approximately 1/4 pound each, pounded to approximately 1/4-inch thickness.
1 cup panko breadcrumbs
2 tsp fennel seed
2 tsp dried thyme
salt and pepper
1/2 cup all-purpose flour for dredging the cutlets
2 x eggs, well beaten, for coating the dredged cutlets
3-4 tbsp olive oil