Heat half butter and oil in heavy frying pan.
To prepare cutlets, I use dried breadcrumbs (seasoned if desired) on one plate, lightly beat a couple of eggs in a soup platter, roll cutlets in breadcrumbs on both sides, then in eggs, then again in the breadcrumbs making sure they are well covered.
Place in frying pan and fry on medium hot to avoid burning 5-7 minutes (depending how thick they are cut) on one side until golden in color, turn over and repeat. You can lift cutlets with spatula to let some fat get under the cutlets.
I make a cut with a sharp knife to make sure meat is well done and if necessary fry a couple more minutes on both sides.
I have also cut up onions and sauteed them right along with the pork cutlets.
After removing cutlets from pan (keep warm) I use a heaping tbs of flour, browning in the pan until golden, then add vegetable broth to make a gravy.
Use salt and pepper to taste. Serve over cutlets.
