Cutlet

Once upon a time, late 70s early 80s, cutlet is the thing on menus.  I remember the talk was on whose veal cutlet is best, who had the most authentic scaloppini.  Lately though, besides the occasional schnitzel, cutlets has fallen out of favourite in restaurants.  At home though, they are easy to make and cheap.  Here I use some thin cuts of pork sirloin, flour-egg-crumb them (my own stale bread, oregano, paprika, lemon zest, salt and pepper) then sautéed in olive oil and butter.  Quick, tasty, and a little meat goes a long way.