THE MAGAZINE

For those who choose not to eat veal, pork is the perfect alternative. My family prefers cutlets that have been pounded very thin and the boneless, thin sliced "breakfast cutlets" that are available work wonderfully and keep pounding to a minimum. For years I have been slicing lemons thinly, removing the seeds, then breading and frying them along with the cutlets and I still never manage to make enough. Look for lemons that are thinner skinned and don't have the usual thick layer of white pith that can be bitter. While store-bought breadcrumbs can certainly be used, I always have homemade on hand (I think the uneven size and texture makes for a better crust). Both cutlets and lemons can be breaded ahead of time and refrigerated 2-4 hours until ready to fry.

• 2 to 3 eggs beaten
• 2 to 3 tablespoons milk
• 1 cup flour
• 2 to 3 cups breadcrumbs
• 12 pork cutlets (approximately 3 by 5 inches in diameter) pounded to desired thinness
• 3 to 4 lemons, thinly sliced with seeds removed
• Corn oil for frying
• Sea salt and cracked black pepper to taste
• 3/4 cup freshly grated Parmesan or Romano cheese (more or less to taste)

Beat eggs and milk together in a shallow bowl. Put flour and breadcrumbs each in their own shallow bowls as well. Dredge each cutlet in flour, then egg mixture then breadcrumbs. Place on baking sheet lined with wax paper. Repeat same process with lemon slices. In a large frying pan heat oil (1/2 -3/4 inch deep) until breadcrumbs sprinkled over pan start to sizzle. Begin frying lemon slices browning lightly on both sides. Remove and drain on paper towels. Season with salt and pepper. Sprinkle with grated cheese. Place cutlets in frying pan and brown lightly on both sides as well. Remove to drain on paper towels. Season with salt and pepper. Sprinkle with grated cheese. Remove to serving platter.

Serving suggestion: Serve over bed of salad greens with simple red wine vinaigrette.