Two boneless pork loins chops (about five to six ounces each).
½ cup all-purpose flour
Black pepper and Kosher Salt
1 large egg
Milk 2 tbsp.
1 cup plain dried bread crumbs or panko mixed with ½ teaspoon dried thyme
1 tablespoon extra virgin olive oil
Butter 1 tablespoon
Place each chop in between two sheets of plastic wrap, and use the flat side to gently pound it out until they reach a 1/4-inch thickness.
Sprinkle the flour with salt and pepper in a shallow dish. In a shallow dish, whisk the milk and eggs together and season them with salt and pepper. In a third shallow dish, combine the breadcrumbs with thyme and season again with salt and pepper.
Each piece of pork should be lightly dredged in flour, followed by egg and then breadcrumbs. Press the breadcrumbs gently onto the pork to ensure a nice, even coating.
Place the breaded cutlets on a parchment-lined plate and place in the refrigerator, uncovered for 10-12 minutes. This will allow the coating time to adhere and dry.
Heat oil and butter on a medium-high flame in a nonstick pan. Lay the cutlets gently into the pan, and cook until golden and crispy ,…