Season the pork loin cutlets lightly with salt and pepper.

Beat the eggs with a pinch of salt to make the egg wash.

Coat both sides of the meat thinly and evenly with flour.

Dip the floured cutlets into the egg wash, then coat evenly with bread crumbs.
Tip.Freezing the cutlets at this stage lets you keep them for about a week, which is really convenient.

Heat plenty of oil in a pan over high heat. Once a few bread crumb pieces sizzle and rise right away when dropped in, add the cutlets and fry.

Once the outside turns a nice golden brown, take the cutlets out.