1. If cutlets are thicker than 1/4 inch place between two sheets of plastic wrap or waxed paper and pound to even 1/4-inch thickness with skillet or meat pounder. If some cutlets are thinner than 1/4 inch pound to even 1/8-inch thickness then fold in half. Blot cutlets dry with paper towels. Sprinkle tenderizer and pepper evenly over both sides of cutlets.

2. Place flour in rimmed baking sheet and spread to thin, even layer. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until beginning to smoke. Dredge first batch of cutlets (see note) in flour on one side only, shake off excess, and place in skillet, floured side down, making sure cutlets do not overlap. Cook, without moving cutlets, until well browned, 1 to 1 1/2 minutes. Flip with tongs and cook until second sides are no longer pink and cutlets feel firm when pressed, about 30 seconds. Transfer cutlets to platter and tent lightly with foil to keep warm. Repeat to cook remaining cutlets in 2 batches, using additional 1 tablespoon oil for each batch. (If skillet becomes too dark after cooking second batch, rinse before continuing.) Use paper towels to wipe away fat, liquid, or white matter in skillet without removing fond. Return pan to medium heat, finish pan sauce, pour over cutlets, and serve.

Serves 4