For the stuffed pork cutlets make a pesto with the ingredients, it should be a creamy mass. Cut the zucchini into 2 mm slices, fry them briefly in olive oil, let them cool on a paper towel.
Flatten the cutlets thinly, salt, spread with the pesto and cover with the zucchini slices, cover with the second cutlet, close well.
Dredge in flour, briefly beaten egg and breadcrumbs, fry in hot fat until floating.
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