Italianish Pork Cutlets

I wanted something fried this weekend, and was about to end up at Popeye's for some chicken. But then I remembered that I hadn't had any cutlet sort of things recently, so I made these. I think they're better with lamb, but I couldn't find any appropriate cutlets.

So, get some pork cutlets or quick fry steaks, and pound them relatively thin. Meanwhile, make some fresh bread crumbs from either stale bread or some pita bread, which will dry out sufficiently if left out for just a few minutes. Just whiz them up in a food processor, add salt, pepper, and parmesan. If you like, some hot pepper might be good too.

Dip the pork or lamb in some beaten egg, throughly immersing. Then coat both sides of the meat in bread crumbs.

Fill a pan about half an inch up with oil, possibly non extra virgin olive, unless you live somewhere where good olive oil is cheap. Fry in moderate heat until crunchy, about three minutes on each side. I didn't know what to accompany this with, but I ended up with a little "reverse tabouleh" - that is, lots of bulghur wheat with specks of powerful cilantra, lemon, and olive oil. Yum.