Pound 1 pound ostrich cutlets as directed. In a shallow dish, beat together 2 eggs and 2 tablespoons fresh lemon juice. On a large piece of waxed paper, combine 1-1/2 cups fine dried bread crumbs, 1/2 cup freshly grated Parmesan or Romano cheese, 1/2 teaspoon each coarse sea salt and paprika, and 1/4 teaspoon freshly ground 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 saut�, 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.