First, mix all the brine ingredients together in a pot and boil for 1 minute.
Next, let the brine cool and place in a zip lock bag with the pork cutlets. Let the pork brine in the fridge 5 hours or overnight (you can skip the tea brine step but makes the pork so much more flavorful and tender).
Now, pat dry the pork with a paper towel and sprinkle salt and pepper on the cutlets.
Next, bread the cutlets! Dip the cutlets in a plate with flour, then dip in a plate with the egg mixed with vinegar, then dip in the plate with potato chips mixed with panko.
Now, add oil to fry pan on medium high heat. Cook the cutlets 4 minutes per side.
Next, while still hot add some salt to the pork cutlets.