Milanese-style Cutlets

• 6 strips Pork loin (for ginger pork)
• 1 Salt and pepper
• 1 Plain flour
• 2 Eggs
• 2 tbsp Parmesan cheese
• 1 dash Pepper
• 1 Panko
• 4 tbsp Parmesan cheese
• 1 Vegetable oil (olive oil if possible)
• 10 grams Butter
• 1 Salt, pepper
• 1 Lemon, mesclun
• 1 Extra virgin olive oil, salt

1. For very thick pork strips, tenderize to thin out.
2. Thinner slices are fine as they are.
3. Gently press a knife into the meat in the pattern seen above to score (don't forget to score the sinew).
4. Season with salt and pepper.
5. Mix together all of the ingredients for the egg coating.
6. Put the panko in a plastic bag and crush with a rolling pin (This will make it easier to eat).
7. Mix together with Parmesan cheese.
8. If possible, use olive oil to fry.
9. If it's too pricey, vegetable oil works too.
10. Either way, it's delicious.
11. Coat the pork in flour, egg coating, and finally panko.
12. Take care to fully coat in panko.
13. Fill a pan with vegetable or olive oil (a little less than 1 cm deep).
14. Add butter, heat, and deep fry the pork slices one by one.
15. Deep fry the pork from Step 6 on medium heat until browned, then flip over.
16. Once both sides are browned, remove from pan and season with salt and pepper to taste.
17. Squeeze fresh lemon over the pork before eating.
18. It tastes great even without sauce.
19. Some young greens seasoned with extra virgin olive oil and salt go great as a side.

loin, salt, flour, eggs, parmesan cheese, pepper, parmesan cheese, vegetable oil, butter, salt, lemon, extra virgin olive oil

Taken from cookpad.com/us/recipes/149805-milanese-style-cutlets (may not work)