Cut fat from meat. "Top Round Pork" is milder than veal, and much cheaper.

Using fine side of meat hammer, pound the heck out of the meat on both sides. It should end up 1/8-inch thick, and about twice its original size. If it doesn't look totally chewed up, pound more - towards the center to keep it from getting too thin. This is key - you must seriously pound the heck out of that meat, as much as you can without it falling apart when you pick it up.

Put corn flake crumbs in shallow, flat-bottomed container.

In a small, shallow, flat-bottomed container, beat the eggs while adding lots of paprika. When it looks slightly orange, that's enough. Add some pepper.

Okay, here's the tricky part: Slice all the butter into little pieces. *Slowly* distribute 3/4's of it over the griddle left to right and top to bottom... then *quickly* dredge the meat first through the egg, then through the corn flake crumbs, then slap it on the griddle. Try to get as much as possible of each on both sides. Hurry, the butter is browning, and the meat will cook fast.

Relax until the first piece is slightly browned on the bottom - about thirty seconds after you laid the last one down - then, as you turn each cutlet, add a slice of butter beneath it. It cooks so fast, you must be sure to turn each cutlet in the same order it was laid down. Pick it up, wait for the slice of butter to mostly melt - about the time it takes to bread it - put it on its other side, then move to the next one.

By the time the last cutlet is flipped, the first one is almost done.

Serve with lemon to squirt on it to taste - like a fish fry.

Serves 2. Very good served with fresh milk and coffee.

Submitted by: Jason Fox