6 to 8 pork cutlets pounded very thin
2 c. bread crumbs
1 tbsp. thyme (mixed with bread crumbs)
2 eggs
2 tbsp. butter
2 c. orange juice

Pound cutlets very thin (1/4 inch). Dip in beaten eggs to moisten then dip in bread crumbs mixed with thyme to coat both sides.

Fry in melted butter on low to medium heat until done. Remove from frying pan onto serving platter. Add orange juice to pan drippings and heat until slightly thickened. (Will thicken on its own just by cooking.) Pour over cutlets and serve.