(Like I’m in your kitchen talking and probably stealing fries)

Put the cutlets on the board. Cover with plastic wrap. Pound gently.

Not like you’re mad. Just enough to flatten them to equal thickness.

Helps them cook evenly — and faster. Yay.

Sprinkle it with salt, pepper… garlic powder if you love flavor like a normal person.

Set up 3 stations:

Plate 1: Flour

Plate 2: Beaten eggs

Plate 3: Breadcrumbs

Dip the pork — flour → egg → breadcrumbs.

Press them a bit so the crumbs stick like loyal buddies.

Medium heat. Not too hot or they burn outside and cry raw inside.

You know oil’s ready when a breadcrumb sizzles on touch.

Carefully place cutlets in the pan.

Fry 3–4 minutes per side.

You want gold. Like… treasure chest golden.

Internal temp should reach 145°F (63°C).

(Yes — I check. Because stomach aches are rude.)

Put cutlets on paper towels. Let the oil drip off.

Just 2 minutes. Patience = crispier results.

Slice. Serve. Stare proudly.