Pound 4 boneless pork chops to ¼in / 5mm thick and season with salt and pepper.
Mix ½ cup of all-purpose flour and 1 teaspoon of salt in a shallow dish. Lightly beat 2 large eggs in a second dish and put ¾ cup of plain breadcrumbs in a third.
Heat enough oil to float the cutlets in a large skillet to 330°F / 165°C.
Dredge each cutlet in the flour, egg, and breadcrumbs, without pressing the crumbs on. Fry immediately, in batches, for 2-3 minutes per side, until deep golden.
