Ingredients:
• 6 boneless top pork loin chops (1/2 inch thick, 1 1/2 pounds), trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/3 cup all-purpose flour
• 1/4 cup dried bread crumbs
• 1 egg
• 1/4 cup milk
• 3 tablespoons oil
Directions:
• Place chops between 2 sheets of waxed paper.
• With meat mallet or rolling pin, pound to 1/8-inch thick.
• Sprinkle both sides with salt, pepper and garlic powder.
• Measure flour and bread crumbs onto separate sheets of waxed paper.
• Whisk together egg and milk in bowl.
• Lightly coat cutlets in flour, shaking off excess; dip in egg mixture, then into bread crumbs, pressing crumbs to coat.
• Heat oil in large nonstick skillet over medium-high heat.
• Working in batches, add cutlets to skillet; cook, turning once, until golden brown, about 3 minutes per side.
• Remove cutlets to warm platter.
• Serve immediately.
