1 tablespoon capers or kalamata olives, rinsed and roughly chopped
Lard, tallow, coconut or avacado oil (all do well with high heat)
With a meat mallet or rolling pin, pound pork cutlets to flatten slightly. Season with salt and pepper.
Sprinkle a shallow platter with bread crumbs (or Panko). Dust pork cutlets with flour on both sides, then coat with beaten egg, until thoroughly covered. Using a fork, moved pork cutlets from egg mixture to the bread crumbs. Coat both sides completely with breadcrumbs. These can be prepared up to this point an hour ahead and refrigerated, uncovered.
Mix together parsley, lemon zest and capers (or olives) in a small bowl.
Pour half inch of oil into a large cast-iron skillet or dutch oven. Turn heat to medium high. When oil looks wavy, carefully place cutlets in pan and fry for 2 minutes, until golden. (Reduce heat if necessary.) Turn and cook for 2 minutes on other side, then remove and drain on paper towel. Season fried cutlets lightly with salt and pepper.
Arrange cutlets on a platter. Sprinkle with parsley mixture and a little more lemon juice.
