Breaded Pork Cutlets
Rinse zucchini, cut off ends and cut into slices. Season with salt and let stand about 20 minutes to draw out liquid. Then pat dry and fry in a pan in oil until golden brown. Remove from pan and keep warm.
Halve chili pepper lengthwise, remove seeds, chop finely and fry in remaining oil. Add chile pepper to the zucchini slices.
Season cutlets with salt and pepper.
Place flour, beaten egg and breadcrumbs on separate plates. Turn the cutlets in flour, then dip in egg and finally roll in breadcrumbs. Fry in a pan in clarified butter on both sides until golden, about 4 minutes per side. Remove from pan and arrange on plates with the zucchini slices. If desired, serve with baguette slices and a dollop of creme fraiche on the cutlets.