Pound the pork chops to an even thickness for even cooking.

Set up your breading station with three shallow dishes: one for flour, one for beaten eggs, and one for breadcrumbs.

Season the flour and breadcrumbs with salt, and optionally paprika or garlic powder.

Dredge each pork cutlet in flour, shaking off excess, then dip in beaten eggs, and finally coat with breadcrumbs. Press gently to ensure adherence.

Let the breaded cutlets rest for 5 minutes on a plate.

Heat oil in a frying pan over medium-high heat until it sizzles when you add the pork.

Fry the cutlets in batches, avoiding crowding the pan. Cook until golden brown and crisp, about 3-5 minutes per side.

Drain on a wire rack or paper towels.