BREADED PORK CUTLETS . I could become vegetarian any moment of my life save for a few things which I passionately like. My mom’s involtini , a good slice of prosciutto and our family’s cotolette served with plenty crisp salad and bright lemon wedges. The recipe is obviously an adaptation of the world famous veal cutlets – cotolette alla Milanese -. I use thinly sliced meat and fragrant garlicky bread crumbs which in my house is like gold dust, it will improve anything.
Gently pound cutlets to 1/8-inch (about 3 mm) thickness. Spread bread crumbs on a large shallow dish or tray. Lightly beat the egg in another shallow bowl. Dip cutlets in egg then dredge in bread crumbs. It is important to obtain a quite dense and even coating of bread crumbs. For this, after dredging, press slices with your hand against a cutting board dredging twice if necessary. Arrange on a separate dish.
Heat 2.5 cm/1 inch vegetable oil in a skillet over moderately high heat until hot but not smoking, then fry the cotolette, turning over once, until golden, about 2-3 minutes. Dry briefly onto paper towels, then transfer to a serving dish.
As the meat is thin and the cutlets quite crisp, they can be served cold -but not refrigerated- as party finger food. Just prepare them a couple of hours in advance and tear them into bite size chunks. Serves 3-4