- 2 boneless pork loin chops (about 5 to 6 ounces each), I buy the thin ones.
- 3/4 cups all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 large egg or egg substitute
- 1/4 cup milk
- 2 cups plain dried bread crumbs
- 1 tablespoon extra-virgin olive oil
- 1 tablespoons butter
- 1 sprig thyme or 2 TBSP of dried thyme.
If you did not buy the thin pork loins at the store. Begin by placing each chop between 2 sheets of plastic wrap or wax paper and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.
Put the flour in a shallow dish and season with salt and pepper. Whisk the egg and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork. This is a great tip I learned while looking at recipes.
Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. If using dried thyme, just leave it in the pane. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove and transfer to a serving platter while still hot. If the cutlet looks greasy you can set it on a paper towel.