|2||pounds thin boneless pork chops|
|Salt and pepper, to taste|
|1||cup flour, or more as needed, for dredging|
|1||cup plain dry bread crumbs, or more as needed, for coating|
|Vegetable oil as needed, for frying|
1. On a cutting board or other flat surface, using a meat pounder or mallet, pound the pork chops until they are uniformly thin, about 1/8-inch thick. Season with salt and pepper. Set aside.
2. Spread the flour on a wide, shallow plate. In a wide, shallow bowl, beat the eggs lightly. On another wide, shallow plate, spread the bread crumbs. Arrange the containers of flour, eggs, and bread crumbs next to each other, in that order. Have ready another plate for the breaded cutlets.
3. Dredge one cutlet in the flour, coating it evenly and thoroughly on both sides. Shake off any excess flour. Dip the floured cutlet in the egg, making sure to coat it evenly and thoroughly. Finally, coat the cutlet in the bread crumbs, pressing the crumbs to make sure they adhere. The cutlet should be thinly but thoroughly coated, with no bare spots. Place on a plate and repeat with the remaining cutlets.
4. Fill a large, deep skillet with oil to a depth of about 1 inch. Place over medium heat. When the oil is hot, add as many cutlets as will fit comfortably without crowding. Lower the heat to medium-low.
5. Cook for 3 to 4 minutes, until golden brown; turn and cook another 2 minutes or so, until the meat is cooked through and cutlet is nicely browned. Drain on a plate lined with paper towels; repeat with remaining cutlets. Serve hot, accompanied by cucumber salad and mashed potatoes. Adapted from Sabi Varga and Gabor Kapin