Polish Breaded Pork Chops (Kotlet Schabowy)

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1. 1Step 1: Place each pork chop between two sheets of plastic wrap or parchment paper. Using a meat mallet, pound to about 1/4 inch thick. Season both sides with salt and pepper.
2. 2Step 2: Prepare three shallow bowls: flour, lightly beaten eggs, and breadcrumbs.
3. 3Step 3: Dredge each pork chop in flour (or just sprinkle it), shaking off the excess. Dip into the beaten eggs, allowing any excess to drip off, then coat thoroughly with breadcrumbs, pressing gently so they adhere.
4. 4Step 4: Heat the oil or clarified butter in a large skillet over medium heat until shimmering.
5. 5Step 5: Working in batches if needed, fry the pork chops for 3-4 minutes per side, or until deeply golden brown and cooked through.
6. 6Step 6: Serve immediately with potatoes and braised cabbage (or any vegetable side) or keep in warm oven until ready to serve.