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  • 5 oz thinly pounded pork cutlet
  • 2 tbsp olive oil
  • 2 tbsp lemon juiced
  • 1 cup Italian seasoned bread crumbs
  • 3 quail eggs
  • 1 tsp chopped parsley


  • Dredge cutlet in lemon juice and then into the bread crumbs.
  • Saute over medium heat in the olive oil.
  • Remove from pan, and saute eggs.
  • Place eggs on the cutlet and season with the chopped parsley and serve.
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