If you ask for pork cutlets here, what you'll often get is a boneless chop that's been run through a mechanical tenderizer. You'll recognize it by the square or diamond pattern on the surface. A real pork cutlet is from the tenderloin, so they are juicy and tender and delicious!
To make this dish you'll season some flour with salt & pepper. I like a lot of pepper, freshly ground. Using a meat tenderizing mallet, lighty pund the cutlets to an even thickness, working in the flour as you go. In a large skillet (this is an electric, but you can do it on the stove), heat a small amount of olive oil, smart balance, or a combination of oil and butter. Saute the cutlets quickly, flipping after about 2 minutes, until a delicious crust forms as seen in these pics.