Thin Pork Chop Cutlet

Instructions

1. Prepare the Breading Station: Set up a breading station with three separate shallow dishes. In the first dish, whisk the eggs until well beaten. In the second dish, combine the breadcrumbs, grated parmesan cheese, garlic powder, paprika, salt, and pepper. Leave the third dish empty for the breaded pork chops to rest before cooking.

2. Coat the Pork Chops: Dip each pork chop into the beaten eggs, making sure to coat both sides completely. Allow any excess egg to drip off before transferring the pork chop to the breadcrumb mixture. Coat the pork chop in the breadcrumb mixture, pressing gently to adhere the breadcrumbs to the meat.

3. Repeat the Coating: For an extra crispy coating, dip the breaded pork chop back into the beaten eggs and then coat it with the breadcrumb mixture one more time. This double coating will give your thin pork chop cutlets an extra crunch when cooked.

4. Heat the Olive Oil: In a large skillet, heat the olive oil over medium-high heat. Make sure the oil is hot before adding the breaded pork chops to the pan. You can test the temperature by sprinkling a few breadcrumbs into the oil - if they sizzle immediately, the oil is ready.

5. Fry the Pork Chops: Carefully place the coated pork chops into the hot oil. Cook for about 3-4 minutes on each side or until the pork chops are golden brown and cooked through. Avoid overcrowding the pan to ensure even cooking and a crispy exterior.

6. Serve and Enjoy: Once the pork chops are cooked to perfection, transfer them to a plate lined with paper towels to drain any excess oil. Serve the thin pork chop cutlets hot with your favorite side dishes, such as mashed potatoes, vegetables, or a fresh salad.