• 2 pounds lean pork loin
• 3 eggs
• 3 tablespoons milk
• 1/2 cup flour
• 1 cup French bread crumbs
• salt and pepper
• vegetable oil

Slice pork loin into 12 even pieces. Place into a plastic freezer bag and pound each piece until flattened to approximately 1/4 inch thick. Set aside on a plate. Beat the eggs and milk in a wide bowl. Spread bread crumbs one large plate and flour on another.

One piece at a time, do the following: First salt and pepper, then dip lightly in flour, then dip in egg and let excess drip off, then coat in bread crumbs and aside. When all the pieces are breaded, heat a large frying pan with just enough oil to fry but not cover the meat, about 1/8 of an inch. Fry two or three at a time without crowding, both sides until golden brown turning with spatula. Place finished cutlets on a platter or sheet of aluminum oil in a 250 to 275 degree oven so they keep hot while the rest are being tried. Serve with roasted potatoes.