Directions

1. 1. Slice the boneless pork loin into ¾ inch segments. Place the cutlets between two pieces of plastic wrap and pound evenly into ½ inch cutlets.
2. 2. Set up a standard breading procedure of flour, eggs and panko. Bread each of the pounded pork chops, cover and refrigerate for at least 1 hour before frying.
3. 3. Shallow fry the pork chops over medium heat for 3 minutes on one side and 2 minutes on the other until crispy and nicely browned. Remove from the pan onto a draining rack or paper towels.