I love veal cutlets in bread crumbs.....In Italy is a normal usual dish....But I was thought a cheaper way.....A nice lean pork loin. Slice in half if too thick.Tenderise it with the mallet....Then, beat a couple of eggs in a bowl. Put the cutlets in to the bowl and in the fridge overnight. Make some bread crumbsfrom toasted bread slices . Next day, spread the bread crumbs into a large plate. The bowl with meat / eggs next to it. The lot on worktop next to oven
hot ring. A frying pan on low heat on the cooker with some lurepak melted....when not too hot, take a slice of the meat with egg and coat it in the bread crumbs and lower it into the frying pan a couple of minutes and then turn it over...and after a couple of minutes, try with a fork how tender it is ....The tip of your index should dip in it....Keep turning over until it is tender and cooked. Put it aside in a warm plate. Do the same until all the meat is cooked and golden.. You have now the most tender and delicious BISTECCA to be enjoyed with a lovely italian salad . Mix olive oil, ciderwine vinegar, salt and pepper, shake and pour on the salad. Enjoy !gmx