Steps

1. Lightly sprinkle a little salt in a tray.
   🕒 01:15
2. Arrange 4 slices of pork loin, overlapping two slices each, to make it wider.
   🕒 02:01
3. Place 1-2 slices of sliced cheese on top of the pork, then overlap the remaining 2 slices of pork loin to wrap the cheese.
   🕒 02:09
4. Sprinkle a little salt on the surface of the pork and, if desired, spread a little grated garlic.
   🕒 02:42
5. Lightly coat one side of the pork with flour as needed. 【Here's the trick!】 Working with flour and egg in your left hand and panko in your right hand makes the process smoother.
   🕒 03:45
6. Dip the floured pork into beaten egg as needed.
   🕒 03:58
7. Coat the egg-dipped pork with panko breadcrumbs as needed, ensuring it adheres evenly.
   🕒 04:10
8. Flip the pork and coat with flour as needed, beaten egg as needed, and panko breadcrumbs as needed in the same way, then press firmly with your hands so the coating doesn't come off.
   🕒 04:36
9. Firmly press the coated cutlet in a grid pattern. 【Here's the trick!】 This helps the meat and coating meld, ensures even cooking, and makes the finished product look appetizing.
   🕒 05:28
10. Heat olive oil as needed in a frying pan until it's a bit hot, and place the cutlet with the grid pattern facing down to cook.
    🕒 06:04
11. If the oil doesn't reach the center of the cutlet in the pan, move the cutlet around to ensure the oil is evenly distributed.
    🕒 07:01
12. Once a good browning is achieved, flip it over and cook until golden brown, changing positions as needed.
    🕒 07:20
13. Drain the oil from the cooked cutlet.
    🕒 07:58
14. Serve on a plate, optionally with grainy mustard as needed.
    🕒 08:43
15. The pork cheese cutlet made with thinly sliced meat is complete.
    🕒 08:56