1. If using chops, trim off fat and gristle. If using tenderloin, trim off fat, remove silver skin and cut into 4 equal pieces
2. Pound pork between two pieces of plastic wrap to 1/4 inch thickness. Season both sides with salt and pepper
3. Dredge cutlets in flour, then egg-water mixture, then breadcrumbs. Allow cutlets to dry for 10 minutes before frying.
4. Heat shortening or oil to a depth of 1 inch in a large skillet. Fry one at a time by placing cutlets top side down into the pan
5. Fry 5 to 7 minutes per side until golden. Place on a heatproof plate in a warm oven (about 200 degrees F) covered with foil and repeat with remaining cutlets. Alternatively use two skillets to speed up the process.
6. Serve warm with applesauce, boiled potatoes and a green vegetable like Brussel sprouts if desired.
4 pork chops (boneless centre-cut or a 1 pound pork tenderloin)
Salt and black pepper to taste
2 cups flour (all purpose)
1 large egg (beaten with 1 teaspoon water)
2 cups breadcrumbs
1 cup shortening (vegetable or canola oil)