Cover a cutting board with waxed paper and place 2 slices of pork in a single layer in a large heavy-duty zip-top freezer bag. Pound with a meat mallet so that the pork is no more than ½ inch thick. Place the slices in a shallow casserole dish and repeat with the remaining slices.
When finished, sprinkle the slices with salt and pepper, then evenly with the flour to lightly coat both sides. Allow to stand for 5 minutes, then pour the beaten eggs over the pork. Allow to stand another 5 minutes, turning to evenly coat.
Meanwhile, place the panko in a shallow dish and place a piece of waxed paper on a large baking sheet. Place each cutlet in the panko and press to coat with the crumbs. Transfer to the prepared baking sheet and repeat with the remaining cutlets. Cover with aluminum foil and refrigerate for 20 minutes.
Place half of the oil in a large skillet over medium-high heat. When hot, add as many slices that will fit without crowding the pan. Fry 4 minutes per side, flipping only once, and drain on paper towels. Repeat with the remaining cutlets, adding more oil as needed to the pan. Serve warm.
Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/making-the-cutlet/