4 200g pork cutlets
½ cup plain flour
freshly ground pepper
2 cups fresh breadcrumbs or panko crumbs
40g parmesan, finely grated
½ bunch sage, leaves chopped
1 lemon, finely grated zest
125ml (½ cup) extra virgin olive oil
lemon wedges, to serve
Lightly pound the cutlets with a meat mallet (or rolling pin) to flatten a little.
Have ready three wide shallow bowls, one with the flour, seasoned with salt and pepper; one with eggs, lightly beaten and another with the breadcrumbs, combined with the parmesan, sage and lemon zest.
Dust each cutlet lightly in flour. Then dip into the egg to coat all over, draining off the excess. Finally dip each cutlet into the breadcrumbs, turning to coat evenly. Transfer to a plate. Repeat with the remaining cutlets. At this point the cutlets can be stored in an airtight container in the fridge for up to a day before cooking.
Heat the oil in a large non-stick frying pan over a medium-high heat. Add the cutlets and cook for 3 minutes, until golden brown, reducing heat if crumbs are starting to burn. Turn over and cook another 3 minutes until golden brown and just cooked through.
Serve with lemon wedges, a green salad and roast, or boiled potatoes