• 1 lb. pork cutlets, pounded thin
• 2 beaten eggs
• 1 T water
• 1/2 t salt
• 1/4 t pepper
• 1 cup fine bread crumbs
• Flour
• Oil for frying

Mix eggs and water together in a shallow bowl. Combine crumbs, salt and pepper in another shallow bowl.

Dredge cutlets in flour, dip in egg mixture and then in crumb mixture to cover. Heat oil in frying pan and fry cutlets until golden.