Usually prepared in southern Italy with garlic and parsley, cooked on embers or grilled. I like add rosemary and oregano, the grilling compared to frying enhances the scent of the herbs of the breading.
Ingredients:
pork loin slices
breadcrumbs
parmigiano reggiano & pecorino (about half and half)
salt
black pepper
parsley
rosemary
oregano
egg