Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -Sue Woodward |
| 1 pounds | Center cut pork loin |
| 2 \N | Eggs; beaten |
| 1 cup | Seasoned bread crumbs |
| ½ cup | Olive oil |
| ½ cup | Marinara sauce |
| 1 \N | Loaf Italian bread |
OUR ITALIAN HERITAGE
(Panani di Fette di Maiale Inpanati) Trim fat from pork and cut into 8 slices. Pound each slice to ⅛" thickness. Dip into egg, then bread crumbs on both sides. Fry cutlets in hot oil until golden brown. Place meat on slices of bread, top with 1-2 tbsp Marinara sauce.
Source: Angelo Tacchi (Port St. Lucie Lodge #2594)