Cotolette

Remove their seeds of the chili peppers and slice them finely.
Clean the capers of their salt and minced them. Do the same with the olives.
Finally, clean the persil and mince it too.

Heat up some olive oil in a pan. Add the garlic and the chili peppers. Then add 
the cappers and olives. Heat a few moments.
And finally add the breadcrumbs. Turn up the fire and toast it for few minutes 
while continously mixing.
Once ready, remove the garlic and transfer to a long and low dish and add the 
persil. Leave it there to cool down for a bit.

In the meantime, prepare the egg mix by breaking the eggs in a dish and adding 
salt and pepper. 

To cook the cotolette, heat some frying oil in a pan. 
Pass the meat in the egg mix first and then in the breadcrumbs mix.
Then put it in the oil. Fire should be medium and the cotoletta should cook 3 to 4 minutes on 
each side.