The basic method here is worth following: a baked pork cutlet. Simple and preferable for those who avoid fried foods whenever possible.
I eliminated the sugar (I don't want it sweet) and used the immeasurably superior olive oil rather than that scourge of fields, kitchens, and western cuisine, the foul and reprehensible canola oil.
The cutlets turned out very nice. Mine were quite thin, my oven runs a little hot, and still I added a few minutes, so take that into consideration with your timing.
Served with fresh pasta and hot prepared red cabbage, it was a Bavarianesque meal.
The family loved it.