1. Using a meat mallet, pound pork slices until about 5 mm (1/8 to 1/4 in.) thick. Season both sides with salt and pepper and set aside.
2. Place lightly beaten eggs on one deep, wide plate and flour on another.
3. Heat oil in a large nonstick pan over medium-high heat. Dredge loin cutlets in flour, dip in egg mixture, and allow any excess to drain off. Lightly brown two pork loin cutlets at a time, about 2 minutes per side. Set aside in a large preheated dish.
4. Add sage leaves to hot oil in pan and fry until they darken and begin to curl. Add capers and cook one minute more. Spread some mixture over each pork loin cutlets and serve with lemon wedges if desired.

Variations
Before browning pork loin cutlets, marinate them for one hour in a mixture of 1/4 cup of milk, 1/4 cup of vermouth, 2 finely sliced cloves of garlic, 2 tsp. of fresh sage, and 1/2 tsp. each of salt and pepper. When done, serve pork loin cutlets with a drizzle of lemon and gently warmed capers.