Best Pork Milanese Ever

Milanese just means "in the style of Milan"
and refers to meat that has been pounded
that have been thinly sliced, dredged first
in egg and then in a mixture of bread crumbs
and grated parmesan cheese, and fried.
Although they're not traditional,
I like using panko (Japanese bread crumbs),
because they make a crunchier crust.

Ingredients:
2 large eggs
panko (Japanese bread crumbs)
finely grated Parmesan
6 boneless pork loin chops, pounded thin
6 lemon wedges
olive oil
Salt and freshly ground black pepper

Directions:
Preheat the oven to 350 degrees F.
Coarsely crush the panko into a large shallow bowl.
Stir the cheese into the panko.
Lightly beat the eggs in another large shallow bowl.
Sprinkle the pork generously with salt and pepper.
Dip the pork, 1 piece at a time, in the egg,
allowing the excess to drip off,
then dredge the pork in the crumb mixture,
patting to coat completely.
Place the pork on a small baking sheet.

Heat 4 tablespoons olive oil in a heavy large skillet
over medium-high heat. Add half of the pork
to the hot oil and cook until golden brown
and just cooked through, about 3 minutes per side.
Transfer to paper towels to drain, then transfer
them to a clean baking sheet
and keep them warm in the oven.
Add the remaining 3 tablespoons of oil
to the skillet and fry the remaining pork.
Transfer the pork to plates
and serve with fresh lemon wedges.