1-First, gather your ingredients and season the pork cutlets with salt and pepper to build a solid base of flavor. Prepare three shallow bowls: one with all-purpose flour, one with the lightly beaten eggs, and one mixing panko bread crumbs with fresh herbs and grated Parmesan cheese. This setup makes the coating process smooth and efficient.

2-Dip each pork cutlet first in the flour, shaking off any excess to avoid a heavy coating. Then, move it to the beaten eggs, letting the excess drip off for even coverage. Press the cutlet firmly into the bread crumb mixture to coat all sides, ensuring every piece gets that flavorful herb crust.

3-Heat the olive oil in a large sauté pan over medium heat and cook the cutlets until they turn golden brown on each side, about 3 to 5 minutes per side. Once done, remove them from the heat and finish with a sprinkle of flaky sea salt for extra taste. Let the cutlets rest a bit before serving to keep them warm and juicy.