Parmesan Pork Cutlets

This was a very simple and easy dish to make.  An added bonus is that it tasted really good.  The coating was crunchy and the pork was tender and moist.  It also has only a handful of ingredients that are quite easy to keep on hand for those nights when takeout is calling your name.  The only thing I will change in the future is adding some garlic powder since I love the flavor of pork with garlic.  I also think these pork cutlets would be great for a pork sandwich.  I love making little sandwiches out of cutlets and these would be very tasty as a sandwich.

Parmesan Pork Cutlets
The Best Simple Recipes from America's Test Kitchen

1/ 2 cup olive oil
1/2 cup all purpose flour
2 large eggs
1 cup panko bread crumbs
1 cup shredded Parmesan cheese, use the large holes on the grater
4 thin cut boneless pork cutlets (about 12 ounces), you can also use pork tenderloin and cut thin and pound into a cutler

Place flour in a shallow dish.  Beat eggs in a second shallow dish.  Combine panko, Parmesan, and 1/2 teaspoon pepper in third shallow dish.  Pat pork dry with paper towels and season with salt and pepper.

One at a time, dredge cutlets in flour, dip in egg, and coat with bread crumb mixture, pressing to adhere.

Heat 1/4 cup olive oil in large nonstick skillet over medium heat until shimmering.  Fry 2 cutlets until deep golden and crisp, about 3 minutes on each side.  Drain on paper towel lined plate.  Wipe out skillet and repeat with remaining oil and cutlets.  Serves 4.