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Breaded Pork Cutlets

8 boneless pork loin slices, about 3 ounces each, trimmed of excess fat
1 teaspoon ground cumin
1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried
Salt and freshly ground pepper to taste
1 egg, beaten
4 tablespoons water
2 cups fresh bread crumbs
4 tablespoons olive oil
4 lemon wedges


Place the pork slices between sheets of plastic wrap on a flat surface. With a meat pounder or a mallet, pound them to flatten without breaking the meat. The meat should be about 1/4 inch thick. Combine cumin, rosemary, salt and pepper. Blend well. Season the cutlets on both sides. Beat the egg with the water. Place in a large flat dish. Coat the cutlets with the mixture, remove the excess and dip them into bread crumbs. Place the cutlets on a flat surface and tap lightly with the flat side of a heavy knife to help the bread crumbs adhere. Heat the oil in a large nonstick skillet and cook the pork cutlets over medium heat about 3 minutes on each side until golden brown and cooked through. Serve with the lemon wedges.

Source: cooking.nytimes.com