Crisp Breaded Pork Cutlets for Two

Process bread in food processor until evenly fine-textured, 10 to 15 seconds (you should have about 1 1/2 cups fresh bread crumbs); transfer crumbs to pie plate or shallow baking dish.

Spread flour in second pie plate. Beat eggs with 1 tablespoon oil in third pie plate. Position flour, egg, and bread crumb plates in row on work surface.

Blot cutlets dry with paper towels and sprinkle thoroughly with salt and pepper. Working one 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 breadcrumbs, 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.

Meanwhile, heat remaining 1/2 cup oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmering but not smoking, about 2 1/2 minutes. Lay 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. Drain cutlets on plate lined with paper towels and serve immediately.