Trim pork chops of fat and slice into 1/2″-thick cutlets. I used 3 large-sized pork chops and after slicing ended up with 9 pieces). Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4″ to 1/8″ thick.

Set up three bowls. In the first combine 1/3 cup flour, 1 tablespoon garlic salt, 1/2 teaspoon paprika and 1/2 teaspoon pepper. In the second, use a fork to beat 2 eggs. In the third bowl, add 2 cups panko crumbs, nutmeg and sage.

Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.

Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3 to 4 minutes per side or until cooked through. Reduce heat if cutlets are browning too quickly. Remove to a paper towel lined plate. Cut into one to double check doneness – juices should run clear.

Alternate cooking – air Fryer, spray cutlet with oil, air fryer at 375° F for 12-14 minutes.