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Prepare the coating by placing the flour, panko and beaten eggs in 3 separate large plates.Fillet the pork chop by running the knife about ¾ through the middle.Cover the pork with cling wrap and pound both sides of the meat with a meat tenderizer tool or the back of a knife. This will help to tenderize the pork. Repeat with the rest of the pork.Season both sides of the pork with some salt and pepper.Open the flap of the pork and place a slice of cheese in the middle. Close the flap and press it lightly to seal well. Repeat with the rest.Carefully coat the pork cutlet in the flour, follow by the egg mixture and panko breadcrumbs.If preparing ahead, you could refrigerate and bring them to room temperature for 30 mins before cooking.In a large skillet or pan, heat up 1 cup of cooking oil to medium heat.Place pork cutlet into the skillet and fry for 6 mins, flipping it halfway, until golden brown.Drain on paper towel and serve warm.