Lightly season the pork cutlets with salt and pepper (not the measured amounts in ingredient list, just a light sprinkle on both sides to help season the meat)

Set up an "assembly line" for dipping the pork in this order: A bowl with the flour, a bowl with the beaten egg, and a bowl with the Panko crumbs.

Season the flour with 1/2 teaspoon of the salt, 1/4 teaspoon of the flour, and the garlic powder.

Mix the rest of the salt and pepper in with the Panko crumbs.

Dip pork cutlets (one at a time) into the flour (turning to coat both sides), then dip into the egg mixture (fully coating cutlet). Let egg mixture run off of pork, then dip into the Panko crumb coating (fully cover the cutlet on both sides). Set aside and repeat.

Pour oil into large skillet until you have 1/4 " depth covering the bottom. Heat on medium high until hot. You can test the heat...put a couple of panko crumbs into the oil. If they sizzle, the oil is ready.

When oil is hot, carefully add the 4 cutlets (the meat should sizzle). Cook 4-5 minutes on one side, then carefully flip the cutlet over and cook the other side for 4-5 minutes. When done, the coating on the cutlets should be a beautiful golden brown.

When fully cooked, remove from heat, and serve. Enjoy!