Flatten cutlets to 1/8-inch thickness, using a meat mallet or rolling pin. Set aside.
Combine flour, parsley flakes, salt, pepper, paprika, and cloves, mixing well. Combine egg and milk; beat well. Dredge cutlets in flour mixture; dip in milk mixture, and dredge again in flour mixture.
Sauté cutlets in 1/4 cup butter in a large skillet over medium heat 3 minutes on each side or until browned. Add more butter, if needed. Place cutlets on a serving platter; keep warm.
Combine remaining 1/4 cup butter and lemon juice in a small saucepan. Cook over low heat just until butter melts. Pour sauce over cutlets to serve.