EVERYBODY loves this dish. I've never made it for anyone that hasn't been crazy about it. This is also a fairly straight forward dish to make, so you shouldn't have any problems with it. I've tasted other ethnic groups vesions of this, but of course, my favorite is the Italian one. This dish can be made with either veal, pork, or chicken cutlets ...but whichever you use, they must be tenderized. If that's too much trouble, then don't even read any further.
If you use veal, I hope you don't end up with any of that meat from humanely treated calves ...I mean, this is a nice thought, but let's face it, you can't get anything more tender than the calves that have been tethered to the ground their entire lives. That's what they do, you know. They have them on a chain so short that they can't stand up and develope strong muscle tissue ...mmmmmm.
If you use chicken, you must NOT use the breasts the way they are. You have to slice them at least once so that they are at least half as thick ...we are looking for thin slabs of meat here. If you use pork, then the butcher can butterfly them for you and run them through the tenderizer. Butchers don't usually run chicken through the tenderizer because of Salminila, so you must tenderize them at home with a tenderizing hammer. By the way stay away from any Italian resturant that might be named Sal Minilla's.


*4 cutlets of veal, pork or chicken
*Mixture of 1/2 bread crumbs and 1/2 Romano cheese to be used as the breading
*Large sprig of parsley
*1/2 clove of finely chopped garlic (opional)
*Black pepper
*1 egg
*Olive oil

Mix the bread crumbs, Romano cheese and finely chopped parsley together.
If desired, mix the garlic in with these ingredients as well. Dip the meat in the bowl of scrambled eggs Coat the meat with the crumbs/cheese/parsley mixture Drop in a skillet of Olive oil The olive oil shoudn't be too hot. These cutlets are going to get a bit dark in the process of frying because of the cheese, but don't worry about that. It's more important to make sure the meat is done than to worry about the color of the breading. That's it.

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