Melt butter in a small saucepan over a low heat. Add lemon juice, herbs, black pepper, and salt to taste. Continue to cook for several minutes over a low heat until herbs soften.
Heat a large cast-iron skillet to high. Coat both sides of the cutlets well with the butter mixture. Cook the cutlets for several minutes on each side.
When done, they will be black on the outside and tender and juicy on the
inside.