Pork Cutlets Tosca recipe

1 pound boneless pork leg cutlets,
    cut thin and pounded to 1/8 inch
2 eggs
2 cloves garlic, minced
2 tablespoons grated Parmesan cheese
1 tablespoon chopped parsley
1/8 teaspoon salt and dash of pepper
4 teaspoons butter
3 tablespoons flour
1 tablespoon lemon juice

Combine eggs, garlic, cheese, parsley, salt and pepper well.

Heat butter in large skillet over medium-high heat. Dip pork cutlet in flour, then into egg batter. Saut� cutlets quickly until golden brown, about 2 to 3 minutes per side, turning once.

Serve sprinkled with lemon juice.