Stuffed Pork Cutlets

Directions

1. 1
   Trim away any fat or connective tissues from pork.
2. 2
   Between 2 sheets of waxed paper, pound each cutlet with flat end of a meat mallet (or a heavy can) until flattened to about 18 inch thick.
3. 3
   Trim cheese and ham to a size slightly smaller than cutlets.
4. 4
   Top four of the cutlets with a slice of cheese and a slice of ham.
5. 5
   Cover with remaining cutlets and pound edges lightly to seal together.
6. 6
   Holding each sandwich together dip both sides in egg, then into bread crumbs to coat completely.
7. 7
   Place on waxed paper.
8. 8
   In a heavy, 10-inch skillet over high heat, heat oil until rippling.
9. 9
   Lower heat to medium-high, add cutlets, and cover with a spatter shield if desired.
10. 10
    Cook until cutlets are cooked through (about 5 minutes per side).
11. 11
    Remove from pan with slotted spatula, draining off oil, and serve hot, garnished with lemon wedges.