Garlic Lime Breaded Pork Cutlets

Season pork with pressed garlic, salt, pepper, and lime juice. Toss to coat well and place in the refrigerator.

Scramble eggs in a shallow bowl, then add flour and bread crumbs into their respective shallow bowls.

Take the cutlets out of the refrigerator, dredge in the flour, dip in the egg wash, and coat with the bread crumbs. Make sure that all surfaces are covered. Transfer the breaded cutlets to a dish. Place the breaded cutlets in the refrigerator (it helps set the bread coating).

Pour ½ inch of canola oil into a cast iron or other heavy skillet. Heat over medium heat until hot. Fry the cutlets 2 at a time, for about 3–4 minutes per side, until golden brown. Drain in a paper-lined dish or pan.

If not serving right away, place in a keep-warm oven after frying. Serve warm.