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1
With a meat mallet, pound pork slices to flatten slightly.
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2
Season on both sides with salt and pepper.
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3
Sprinkle a baking sheet or platter with bread crumbs.
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4
Dust pork slices with flour on both sides, then soak in beaten egg for 2 minutes.
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5
Using a fork or tongs, remove pork slices one at a time from egg mixture and place on top of crumbs.
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6
Sprinkle tops of slices with more bread crumbs, then turn over and sprinkle again so each slice is well coated.
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7
(They may be prepared up to this point an hour ahead and refrigerated, uncovered.)
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8
Mix together parsley, lemon zest and capers in a small bowl.
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9
Chop hard-cooked egg and set aside.
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10
Pour olive oil to a depth of 1/2 inch in a large cast-iron skillet (or use two pans to avoid crowding).
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11
Turn heat to medium high.
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12
When oil looks wavy, carefully place cutlets in pan and fry for 2 minutes, until golden.
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13
(Reduce heat if necessary.)
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14
Turn and cook for 2 minutes on other side, then remove and drain on paper towel.
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15
Season fried cutlets lightly with salt and pepper.
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16
Arrange cutlets on a warm platter.
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17
Sprinkle with parsley mixture, then with chopped egg.
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18
Serve immediately with lemon wedges.
