Pork Escalope in Parmesan Wrap

Mix the breadcrumbs with the Parmesan cheese in a bowl. Mix the egg in a soup plate.

Flatten the pork cutlets with the flat side of the meat tenderizer, dry them, then cut them once diagonally.

Salt and pepper the meat and run it through the beaten egg. Then turn in the breading mixture a few times, pressing the breading well to smooth it out.

Heat the oil in a large frying pan with high sides.

Peel and quarter the garlic cloves and roast in it until golden brown, then remove.

Toast the cutlets in the garlic oil for about 3 minutes on each side over medium heat until golden brown.

Cut the lemon into eighths and arrange with the cutlets on a platter or plates.

Preparation Tip:

Other meats can also be used for the cutlets.

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