Yield: 4 Servings

Adapted from theKitchn

Panko breadcrumbs give cutlets the crispiest exterior and the meat is lightly pounded just thin enough to let all that crispy breading shine without losing the structure of the chop.
The thing that makes this cutlet particularly good? The addition of finely grated Parmesan cheese gives the pork chop tons of delicious savory flavor, with all the crispiness you crave from a cutlet.

• 2oz Parmesan cheese
• 1cup panko bread crumbs
• 2large eggs
• 1¾tsp kosher salt, divided, plus more for seasoning
• 4(½-inch thick) center-cut boneless pork loin chops (about 1 lb total)
• ½tsp freshly ground black pepper
• ½cup plus 2 TBS olive oil, divided

Prep:

Finely grate 2 oz Parmesan cheese (about 1½ packed cups). Transfer ½ cup to a shallow bowl. Add 1 cup panko and stir to combine. Place the remaining Parmesan in a second shallow bowl. In a third shallow bowl, whisk together 2 large eggs and ¼ tsp of the salt until broken up with no streaks of egg whites.

Pat four boneless pork chops dry with paper towels. Working with one pork chop at a time, place in between two sheets of plastic wrap or large zip-top bag and pound with a rolling pin or the flat side of a meat mallet until ¼-inch thick. Season the pork with the remaining 1½ tsp salt and ½ tsp black pepper.

Working with one pork chop at a time, dredge to completely coat in the Parmesan, then the eggs, and finally the bread crumb mixture, gently pressing the bread crumbs into the pork to adhere. Place on a large plate or baking sheet.

Fry:
Place enough olive oil in a large skillet to come half way up the cutlets. Heat over medium-high heat until shimmering. Add two of the breaded pork cutlets and fry until cooked through and lightly browned on both sides, 2 to 4 minutes per side. Transfer to a paper towel-lined plate or wire rack. Season with salt. Add additional olive oil to the pan and fry the remaining pork chops.

Serve with buttered noodles and your choice of vegetable.