Ingredients
4 slices center cut pork loin, ½ inches thick and about 4 ounces each.
Salt and pepper to taste.
1½ cups sot bread crumbs, divided.
½ cup flour.
2 eggs, lightly beaten.
½ roughly chopped parsley.
Zest of one lemon.
1 tbs. capers, rinsed and roughly chopped.
2 eggs, hard cooked for 8 minutes, cooled and peeled.
Olive oil for frying.
Lemon wedges.
Preparation
With a meat mallet, pound pork slices to flatten slightly. Season on both sides with salt and pepper.
Sprinkle a baking sheet of platter with bread crumbs. dust pork slices with flour on both sides, then soak in beaten eggs for 2 minutes.
Dredge pork slices in the bread crumbs, covering completely.
Mix together parsley, lemon zest and capers in a small bowl. Chop the hard cooked eggs and set aside.
Pour olive oil to a depth of ½ inch in a large, cast-iron skillet. (Use two pans, if necessary). Turn heat to medium high. When oil looks wavy, carefully place cutlets in pan and fry for 2 minutes until golden. (Reduce heat, if necessary).
Turn and cook for 2 minutes on other side, then remove and drain on paper towel. Season fried cutlets, lightly, with salt and pepper.
Arrange cutlets on a warm platter. Sprinkle with parsley mixture, then with chopped egg. Serve, immediately, with lemon wedges.
