I actually followed a recipe! I'd bought some pork cutlets from a real
pig farmer last summer and went looking for a recipe. One sister is a
lousy cook and gave me some info I didn't trust; the sister I would
trust isn't speaking to me, so I did a simple web search. Found this.
It's pretty darned good. I served it with some cooked frozen peas and a
simple salad of romaine, radish, and onion, dressed with a
make-it-up-as-I-go-along dressing of sugar sprinkled over the salad,
olive oil spritzed on from my handydandy Pampered Chef oil spritzer
dealie, Alessi white balsamic vinegar, and a coupla dribbles of
low-sodium soy sauce. The food at Schaller's wasn't bad tonight, kids.

Hmmm, these cutlets I had had been run through the machine that whomps
them.

From: <http://www.recipegoldmine.com/meatpork/meatpork100.html >

PORK CUTLETS TOSCA

1 pound boneless pork leg cutlets,
*** cut thin and pounded to 1/8 inch
2 eggs
2 cloves garlic, minced
2 tablespoons grated Parmesan cheese
1 tablespoon chopped parsley
1/8 teaspoon salt and dash of pepper
4 teaspoons butter (I used 4 tbsp and some olive oil)
3 tablespoons flour
1 tablespoon lemon juice

Combine eggs, garlic, cheese, parsley, salt and pepper well.

Heat butter in large skillet over medium-high heat. Dip pork cutlet in
flour, then into egg batter. Sauté cutlets quickly until golden brown,
about 2 to 3 minutes per side, turning once.

Serve sprinkled with lemon juice.
--
-Barb
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"