Breaded Pork Cutlets

Softball season is upon us which means we need to have simple and quick meals on Ryan's game nights. I picked up thinly cut pork chops just for this reason. I love pan frying chicken or pork cutlets in bread crumbs. They take such a short time to cook and they can be paired with any steamed vegetable for a well-rounded meal. I also like that they are great to dip in your favorite sauce: marinara, sweet and sour, barbeque, ranch, etc. Next time you are at the grocery store, stock up on thinly sliced pork chops or chicken breasts and keep them in your freezer. When you need a protein in a pinch, they will thaw and cook up quickly.
Breaded Pork Cutlets
4 thinly sliced, boneless pork chops
2 Tbs. olive oil
1/4 c. milk
1/4 c. flour
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. paprika
1/4 tsp. garlic powder
1/8 tsp. white pepper
1/2 c. bread crumbs (seasoned or season yourself)
In a shallow pan or large plate, season flour with salt, pepper, paprika and garlic powder. In another plate, pour bread crumbs and set aside. Dip pork chops in milk and then flour mixture. Dip again in milk and then in bread crumbs until well coated. Heat a large fry pan over medium heat and add olive oil. Place breaded chops in pan and cook about 4-5 minutes on each side or until cooked through.