Crispy fried pork loin cutlets

Ingredients:

• 4 natural pork chops on the bone, about 1 cm thick, drained (about 0.7 kg total)
• 1/3 cup of premium flour for coating the meat
• 2 large eggs
• 1.5 cups fresh bread crumbs
• 1/4 teaspoon dried oregano
• 1/4 tsp dried thyme
• Extra-virgin olive oil, for frying
• For serving: steamed spinach and lemon wedges

Preparation:

1. Place the flour in a shallow bowl. Crack the eggs into another shallow bowl and whisk with 1 teaspoon of salt and a pinch of freshly ground black pepper. In a third shallow bowl, combine the bread crumbs with the oregano and thyme.
2. Dredge the pork cutlet in flour, shaking off any excess, dip it in the eggs, and then coat it evenly with bread crumbs. Set aside on a sheet of waxed paper or a baking sheet. Repeat with the remaining pork cutlets.
3. Heat a large skillet over medium heat, adding enough olive oil to come halfway up the chops (about 1/4 cup). When the oil shimmers, add the chops and cook until golden brown and crispy, 3-4 minutes per side. Transfer the cooked chops to paper towels to drain. Serve the pork chops hot with sautéed spinach and lemon wedges.