Rinse the pork cutlet and squeeze dry.

Sprinkle each cutlet with a pinch of salt and a pinch (or 2-3 grinds if using a grinder) of black pepper. I used approximately 1 tsp salt and 1 tsp pepper total.

Coat both sides of the pork cutlet with all purpose flour by pressing each side into the flour. Don't forget the sides!

Dip flour-coated pork cutlet in the beaten egg.

Dip egg-and-flour coated cutlet in bread crumbs, making sure to coat well. This is what makes it crunchy!

Heat up 3 cups of canola oil (or enough to cover the bottom of your pot by 1 inch, till hot and bubbling (when you dip a pork cutlet in, it should bubble and sizzle around the pork).

Add the pork cutlets to the oil, making sure to keep them flat. I fit three small-sized pork cutlets in my 10 inch pot. Fry until both sides are golden brown. This takes 10-12 minutes on medium high heat total. Flip the pork cutlet every couple minutes with a pair of tongs once the side facing the oil is as brown as you like.

When you are on your second flip of port cutlet, boil some water in a separate pot and follow the package directions to heat up the gravy directly in its bag.

When the pork is done frying, remove it from the pot and let rest on some paper towels to soak up extra oil.

Scoop rice, top with gravy, and place crispy pork cutlet on top. Enjoy!