Pork Cutlets with Basil

Beat eggs in a deep dish. Rinse basil, shake dry, pluck off leaves and mix with eggs. Rinse lemon in hot water, pat dry, halve and grate zest of half of a lemon. Slightly squeeze juice and add lemon juice to egg mixture. Cut 4 lemon slices from the second lemon half and set aside for garnishing. Combine lemon zest with breadcrumbs in another deep dish. Rinse cutlets, pat dry, flatten with a meat mullet and season with salt and pepper. Coat cutlets with flour and dip into beaten egg mixture, making sure that there is enough basil on cutlets. Coat cutlets with breadcrumbs. Heat olive oil in a pan and cook cutlets for about 2 minutes per side. Drain on paper towels. Arrange on plates and garnish with lemon slices. Serve.