1 lb. pork cutlets
Salt and pepper
1/2 c. flour
2 eggs, beaten
1 1/4 c. dry bread crumbs
Oil

Pound cutlets as thin as possible. Sprinkle with salt and pepper. Set up an assembly line with flour on one plate, eggs on one and crumbs on third. Coat first with flour and shake off excess. Dip in egg, making sure meat is completely coated. Cover entire with bread crumbs.

Heat 1/4-inch oil; add pork. Cook until golden brown, about 1 1/2 minutes each side. Drain on paper towel.

VARIATIONS:

Top each schnitzel with a fried egg, a couple of anchovy fillets and some capers.

Saute a sliced onion and 2 sliced bell peppers and serve on top of schnitzels.

Pour nearly all the fat out of the pan. Add 1/2 cup sour cream and heat gently, scraping up any brown bits from the bottom of the pan. Pour over schnitzels.

Saute 1/2 pound sliced mushrooms and 1 chopped onion. Stir in 1 tablespoon flour. Slowly add 3/4 cup white wine. Bring to a boil, stirring constantly, and boil 1 minute. Top schnitzels with the mushroom sauce.