The term "cotoletto" traditionally refers to a breaded veal cutlet. I used the rest of the pork tenderloin instead. Once the meat is pounded thinly, simply dust with flour, then dip in beaten egg, and dredge in panko bread crumbs. Cooking time is minimal - 3 minutes per side. I made the turnip gratin by thinly slicing the turnips and combining with breadcrumbs, Parmigiano Reggiano, salt, pepper, and about 3 tbsp of plain soy milk. Top with additional breadcrumbs and bake in a 375 degree F oven for 1 hour.
