- 4 Pork loin chops, boneless and 1" thick
- To taste Salt, Kosher
- To taste Black pepper, freshly ground
- ½ cup Flour, all-purpose
- 3 large Eggs, beaten
- 2 cups Breadcrumbs, Panko
- 3 cups Neutral tasting oil
- Make a cut lengthwise down the middle of one pork chop about 3/4 of the way through the chop, without cutting it into 2 separate pieces, making a butterfly slice.
- Place pork chop between two 12-inch-square pieces of plastic wrap and gently pound pork to 1/4-inch thickness, using a meat pounder or the bottom of a heavy 8-inch skillet. Repeat with remaining cutlets. Season with salt and black pepper.
- Fill a wide bowl with flour, a second bowl with beaten eggs, and a third bowl with breadcrumbs.
- Working with one cutlet at a time, dredge a cutlet in flour, shaking off excess. Transfer to egg dish, allow excess egg to drain off, then transfer to bread crumbs. Gently press breadcrumbs into the cutlet, turning to ensure a good layer of crumbs on both sides.
- Transfer cutlet to a clean parchment-lined baking sheet, then repeat with remaining cutlets. Be careful not to over-bread.
- Heat oil in a 12" skillet over medium-high heat until shimmering and just shy of smoking.
- Working with one cutlet at a time, lower cutlet into hot oil, laying it down away from you to prevent hot oil from splashing toward you.
- Fry cutlet, adjusting heat as necessary to maintain a steady, vigorous bubble, until bottom side is browned and crisp, about 3 minutes.
- Flip cutlet and fry until second side is browned and crisp, about 3 minutes longer. Transfer to a wire rack set in a rimmed baking sheet and season lightly with salt. Repeat with remaining cutlets. Serve immediately.