Set up two shallow dishes on your work surface. Add the potato starch to the first dish and the eggs to the second. Working with one cutlet at a time, coat in the eggs and then in the potato starch.

In a frying pan, heat oil over medium-high heat, until it’s shimmering. Carefully add the cutlets and fry until golden, about four to five minutes per side. Turn off the heat, transfer the cutlets to a plate, and set aside.

In the same pan, combine the wine, salt and pepper (if using). Add the cutlets and cook over low heat until the wine is reduced, about seven to nine minutes, basting about halfway through.