Ingredients:

• 1 ½ lbs pork loin chops about ½ inch thick
• 2 tablespoons butter
• 1/2 cup all-purpose flour
• 1 cup plain breadcrumbs
• 2 eggs beaten
• salt and pepper to taste
• vegetable oil for frying

Cooking Instructions:

• Season pork loin chops with salt and pepper.
• Place them between two sheets of plastic wrap and pound them using a meat mallet. Set aside.
• Add butter to a skillet, and add enough oil to fill the pan to 1/8 inch. Heat the oil and butter over high heat.
• In the meantime, Place flour in a shallow dish, and add breadcrumbs to a separate shallow dish. Place the beaten eggs in a third shallow bowl.
• Dip a cutlet in flour, and coat it completely. Then dip the cutlet in the beaten eggs. Let any excess egg drain off and dip it into the breadcrumbs, coating it completely.
• Immediately add the breaded cutlet to the hot oil. Fry the cutlet for 2-3 minutes on each side until golden brown. Transfer the cutlets to a paper towel lined plate. Repeat with the rest of pork loin. Serve.