Instructions: * Note: Select ostrich steaks 1/2-inch thick and cut into cutlets of 3 to 4 ounces each. Place cutlets between sheets of waxed paper and, with a meat mallet, pound evenly 1/8- to 1/4-inch thick.

In a shallow dish, beat together eggs and fresh lemon juice. On a large piece of waxed paper, combine bread crumbs, cheese, salt, paprika, and black pepper. Dip cutlets in egg mixture, letting excess drip off, and place on mound of crumbs, coating both sides evenly and patting the crumbs in firmly. Arrange on wire rack and let dry 30 minutes.

Heat unsalted butter and canola or olive oil in a heavy skillet over high heat. When hot, add cutlets and saute, turning once, until lightly browned, 30 to 45 seconds per side. Transfer to heated serving plates and garnish with sliced hard-cooked eggs, drained capers, and fresh parsley sprigs. Serve immediately.

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