The other advantage of the pork is: to remove the bones from the cutlets is much easier than removing them from the chicken.
Anastasia Grimaldi, author of the excellent foodblog, "Any secret..." (http://anastasiagrimaldi.
Eggs (c. 1 egg per 1/2 lb. of meat)
Freshly-ground black pepper
Homemade breadcrumbs (or sliced of stale bread*)
Grated cheese (or pieces of grating cheese*)
Fine corn flour
Extra-virgin olive oil, or homemade lard
* = Everything will go into the food processor; therefore, you can put whole pieces.
In the food processor, put all the ingredients except the last three. Put a few drops of water in your hand, form the little cylinders, roll them in the corn flour, fry them in oil or lard, and when they are browned, buon appetito!
As a snack, or as a light second course, they are truly delicious!
Serve them with fresh-squeezed lemon juice. Or, if you have leftover juniper/orange/wine sauce, you can use that. A third possible condiment is a yogurt/garlic/lemon sauce, Mediterranean-style. (But then again, lemon juice alone is the most Mediterranean condiment that there is.)