Pat the pork loin steaks with a paper towel to remove excess moisture.

On a plate, combine the flour, garlic granules, onion granules, cayenne pepper and sea salt. Coat the pork on both sides with the seasoned flour mix.

On your second plate, whisk the eggs. On the third plate, add the panko breadcrumbs.

Dredge the pork in egg then coat in the panko. Use your hands to firmly press the panko into the pork to help it bind. For the crispiest results, dredge the pork back into the egg and panko. Repeat for each piece of pork.

To a wide cast-iron pan or stainless steel frying pan, add enough avocado oil to coat the base of the pan to a depth of around 2cm. Allow the oil to heat for a couple of minutes over a medium/high heat.

Place 3 of the pork loins into the pan and fry for around 2 minutes, rotating once golden and crisp. Fry for another 2 minutes, then remove and place on a wire rack.

Season with salt and pepper as soon as the crispy pork cutlets are placed on the wire rack. Repeat for the next batch!

Finish with optional fresh chives and dive in!