Chicken Fried Boneless Pork Loin Cutlets

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1-2 lbs boneless pork loin

1/2 cup Buttermilk
2 eggs
2 cups bread crumbs-prepared or use bread slices made into crumbs with blender
All purpose flour-small amount for coating
Extra Virgin Olive Oil
Salt and pepper

Slice pork loin 1/2 inch or thinner if you want. Place in a plastic bag and marinade in buttermilk for 3-4 hours.

Drain slices, then dip in flour, coating both sides. Next dip into the beaten eggs, followed by coating both sides with bread crumbs. Salt and pepper as desired.

Fry in extra virgin olive oil at a medium temperature, about 3-4 minutes per side. Drain on a paper towel.

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