Lay your pork cutlets between two sheets of parchment paper or plastic wrap. Use a meat mallet or rolling pin to gently pound them to an even thickness of about 1/2 inch. This step helps the pork cook evenly and keeps it tender.

Once flattened, season both sides of the cutlets generously with salt and pepper. This will build the foundation of flavor.

In one shallow bowl, place flour. In another bowl, whisk the eggs until smooth. Finally, in a third bowl, combine breadcrumbs with garlic powder, onion powder, and paprika. This combination of seasonings adds both flavor and a beautiful golden hue to the crust.

The breading station is key to achieving that crispy coating. Make sure each step is well-coated for the best results.

Start by coating each pork cutlet in the flour, shaking off any excess. This helps the egg stick to the meat.

Next, dip the floured cutlet into the beaten egg, ensuring it’s fully coated.

Lastly, press the egg-covered cutlet into the seasoned breadcrumbs, making sure it’s fully coated on both sides. The breadcrumbs should adhere evenly to create a crispy outer layer.

Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. To test if the oil is hot enough, drop in a small piece of bread—if it sizzles, the oil is ready.

Carefully place the breaded pork cutlets into the hot oil. Avoid overcrowding the pan; you want the cutlets to cook evenly and stay crispy. Fry each cutlet for 3-4 minutes per side until golden and crisp. The internal temperature should reach 145°F for the perfect, juicy pork.

Once the cutlets are crispy and golden, transfer them to a plate lined with paper towels to drain any excess oil. Let them rest for a few minutes to allow the juices to redistribute and the breading to stay crisp.