• 1/3 cup plain breadcrumbs
• 2 1/2 tbsp grated Parmesan
• 3/4 tsp dried rosemary
• 1 large egg
• 2 pork cutlets, pounded with a meat mallet until 1/4 inch thick
• 2 tsp olive oil
• 1 clove garlic, peeled
• Lemon wedges, thinly sliced

In a casserole, combine breadcrumbs, Parmesan, rosemary, and salt and pepper to taste. In a bowl, beat egg and 1 tbsp water. Dip cutlets in egg wash, then dredge through breadcrumb mixture. Heat oil in a large nonstick skillet. Add garlic and cook 30 seconds. Add cutlets. Cook 1 to 2 minutes on each side or until golden.  Garnish with lemon wedges.