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6 (6-ounce) slices of pork cutlets or shoulder, pounded very thin

Salt and freshly ground black pepper

For stuffing:

1 cup toasted bread crumbs

2 hard-cooked eggs, finely chopped

6 slices salami, finely chopped

1/4 cup freshly grated Locatelli cheese

2 tablespoons minced fresh flat-leaf parsley

2 tablespoons olive oil