Categories: Pork/ham, German 
      Yield: 6 servings 
  
      4    (6-ounce) pork cutlets              1 ts Water 
           Salt and freshly ground             1 c  Fresh bread crumbs 
           -pepper to taste                    4 tb Butter or margarine 
           Flour for dredging                  1 tb Capers 
      1    Egg                                      Lemon wedges 
  
  Pound the cutlets until thin.  Sprinkle lightly on both sides with salt and 
  pepper.  Dredge them lightly but thoroughly in flour. 
   
  Beat the egg lightly with the water and dip the floured cutlets in the 
  mixture; coat with crumbs.  Using the side of a kitchen knife, tap the 
  cutlets lightly so the crumbs will adhere well to the meat.  Transfer them 
  to a wire rack.  Refrigerate for one or two hours.  This will help the 
  breading adhere to the cutlets when they are being cooked. 
   
  Heat the butter in a large skillet and, when it is hot but not brown or 
  smoking, saute the cutlets in it until they are golden brown on both sides. 
   
  Arrange the cutlets on a heated serving platter and garnish with the capers 
  and lemon wedges.  Serve immediately. 
   
  Serves four. 
   
  [THE EVENING SUN: October 31, 1990] 
   
  Posted by Fred Peters.