Blend the hazelnuts into a coarse flour.

Beat the egg in a shallow dish. Coat each slice with the egg wash, then coat with the hazelnut flour.

Warm a few tablespoons of olive oil in a large pan and cook the pork cutlets for about 2-3 minutes per side, until golden brown.

Remove the pork and lay it on a plate with some kitchen paper. Sprinkle with salt.

As a side dish make fried potatoes: peel them, cut them into wedges and fry the potatoes in a large pan with olive oil, rosemary and garlic.

Serve potatoes and pork with a spoon of strong mustard.