Trim all visible fat from the pork loin and slice it into thin cutlets.
Put a thick layer of corn starch onto a plate, season it with garlic powder, paprika, black pepper, oregano and rosemary if you're into that kind of thing. Or just leave it plain. Mix everything together. This can also be done in a large ziploc bag shake and bake style.
Salt both sides of the cutlets then dunk them into egg whites.
Dredge both sides of the cutlets in the starch mixture.
Fry them on one side in the butteroil on high until they are browned, then flip them and brown the other side. If the fat starts to really smoke, turn down the temperature.