Place the cutlets on a large chopping board and slice away any excess fat from the outer edge. Use a meat mallet to gently bash the meat until it’s about 1cm thick. This is important for getting it cooked through before the outside can burn.

Sprinkle the salt and pepper all over the outside of the meat and use your hands to press it on.

Place flour into a large shallow bowl or baking tin (something flat with sides that will fit the meat in). Whisk the eggs in a second bowl and add the bread crumbs to a third bowl.

Working with one pork chop at a time, coat the meat all over with the flour, then shake off the excess. Next, coat it all over in the egg and let the excess drip off. Then lastly, coat in the bread crumbs, using your hands to press them on firmly all over so they’re well coated.

In a large non-stick frying pan or skillet, heat the clarified butter over medium high heat. Let it melt, then continue to heat for another 2 minutes.

Working in batches of one to two pork chops at a time (don’t overcrowd the pan), holding the bone to gently lower it in.

Set aside on a plate lined with paper towels while you cook the remaining cutlets.

Once all the cutlets are done and set aside, fry the sage leaves in the hot butter for 2-3 minutes, then scoop out onto paper towel to drain and crisp up.

Serve immediately with sage leave scattered over the pork cutlets.