Crisp Breaded Pork Cutlets

1. Process bread in food processor until evenly fine-textured, 10 to 15 seconds (you should have about 3 cups fresh bread crumbs); transfer crumbs to pie plate or shallow baking dish.
2. Adjust oven rack to lower-middle position, set large ovensafe plate on rack, and heat oven to 200 degrees. Spread flour in second pie plate. Beat eggs with 1 tablespoon oil in third pie plate.
3. Working with 1 piece at a time, place pork, with 1 cut side down, between 2 sheets of parchment paper or plastic wrap and pound to even 1⁄2-inch thickness. Pat cutlets dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dredge cutlets thoroughly in flour, shaking off excess. Using tongs, dip both sides of cutlets in egg mixture, allowing excess to drip back into pie plate to ensure very thin coating. Dip both sides of cutlets in bread crumbs, pressing crumbs with fingers to form even, cohesive coat. Place breaded cutlets in single layer on wire rack set over baking sheet and allow coating to dry about 5 minutes.
4. Meanwhile, heat 1⁄2 cup oil in 12-inch nonstick skillet over medium-high heat until shimmering, about 2-1⁄2 minutes. Lay 3 cutlets in skillet; fry until deep golden brown and crisp on first side, gently pressing down on cutlets with wide metal spatula to help ensure even browning and checking browning partway through, about 2-1⁄2 minutes (smaller cutlets from tail end of tenderloin may cook faster). Using tongs, flip cutlets, reduce heat to medium, and continue to cook until meat feels firm when pressed gently and second side is deep golden brown and crisp, again checking browning partway through, about 2-1⁄2 minutes longer. Line warmed plate with double layer of paper towels and set cutlets on top; return plate to oven.
5. Discard oil in skillet and wipe skillet clean. Repeat step 4 using remaining 1⁄2 cup oil and preheating oil just 2 minutes to cook remaining 3 cutlets.

JAPANESE-STYLE CRISP BREADED PORK CUTLETS
Substitute 6 (3- to 4-ounce) boneless pork chops, trimmed, for pork tenderloin and pound to between 1⁄2 and 1⁄4 inch thick; substitute equal amount cornstarch for flour and panko for fresh bread crumbs. To serve, slice cutlets into 3⁄4-inch wide strips and drizzle with Tonkatsu Sauce.