Directions

1. For the Pork: Arrange three containers: one with flour, one with egg, and one with panko seasoned with salt and pepper. Pound chops between two pieces of plastic wrap with a mallet or rolling pin until ¼-in. thick.
2. Coat chops in flour, removing excess, then egg, then panko, getting as much to stick as possible.
3. Heat oil in skillet over medium-high heat, then add butter. Avoid burning. Cook chops until golden brown on both sides and internal temperature reaches 145ºF. Let rest 3 minutes.