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1 Coat A Large Skillet Lightly With Olive Oil And Set It Over Medium High Heat. Add The Pancetta And Cook Until Just Crip And Lightly Browned. Remove With A Slotted Spoon, Leaving The Fat In The Pan, And Set Aside. Add The Onions To The Pan And Cook Until Translucent And Slightly Browned, 5-10 Minutes. Remove With A Slotted Spoon, Leaving The Fat In The Pan, And Set Aside. 2 Put The Flour On A Plate. Pat The Cutlets Dry. Season Them On Both Sides Lightly With Salt And Amply With Pepper. Heat The Skillet With The Pancetta Fat Over Medium High. Add More Olive Oil, If Needed, To Get About 2 Tbsp Of Fat In The Pan. 3 When The Fat Is Hot, Dredge A Cutlet Through The Flour On Both Sides. Shake Off The Excess Flour And Immediately Put The Cutlet In The Pan. Do The Same With As Many Cutlets As Will Fit In The Pan Without Touching. Saut
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