Set each pork cutlet between two sheets of plastic wrap, then use the flat side of a meat tenderizer to flatten it to 1/4 inch; season both sides with salt and freshly ground black pepper. An even thin cutlet cooks quickly across its whole surface, so the pork stays tender while the coating browns.

Arrange the salted flour, lightly beaten eggs, and plain breadcrumbs in three shallow bowls; coat each cutlet in flour, egg, then crumbs, covering the edges and shaking away every loose excess. Keep the crumb layer light and do not press it down, then move the cutlet directly to the hot pan before moisture softens it.

Heat enough frying oil in the large skillet to 330 °F so the cutlets can float slightly in the fat. A cutlet should meet the oil with a gentle sizzle and small foaming bubbles around its edges.

Fry the cutlets for about 2 to 3 minutes per side, gently swirling the skillet as they cook, then transfer them briefly to a paper towel-lined plate. The crumbs should shift to a deep golden brown and feel crisp, with a slightly rippled surface rather than a flat, tight shell.