Pork Scaloppini

1 large (1-pound) pork tenderloin
1/2 lemon
Salt and pepper
Flour
Egg mixed with a teaspoon of water
Dry bread crumbs
Butter or olive oil

Cut the pork into thick slices, about 3/4 inch.
Flatten the meat with a pounder until pieces are about 1/4 inch thick.
Sprinkle slices with lemon juice and set aside for 15 minutes.
Pat the pork slices dry.
Season with salt and pepper.
Dip into flour, then egg, then crumbs.
Set on a rack to dry.
Heat butter or olive oil, or a combination, in a skillet
Quickly sauté the pork scaloppini.
They should take only a minute or so a side.

To make Pork Cutlets Holstein:
When pork is done, place on a platter.
Top each serving with a fried egg.
Crisscross two anchovies over the egg.
Grind pepper over all, and scatter a few capers over the top.

3 to 4 servings