Cover each piece of pork with cling film. Use a meat hammer, rolling pin or heavy frying pan to bash the pork until it's thin. Season with salt and pepper on both sides.
Place flour and eggs into two seperate shallow dishes. In a third dish mix breadcrumbs, cayenne and grated Parmesan cheese. Dredge escalopes in flour and shake off excess. Dip into the eggs, then coat with the breadcrumb mixture.
Heat butter and oil in a large frying pan over medium heat. The temperature is right when the butter is melted but has not turned brown.
Fry breaded escalopes in the hot oil for about 5 minutes on each side until they are crispy and golden brown. Drain on kitchen paper and keep warm.
Goes well with potato salad, green salad or mixed veggies.