- 1/3 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon kosher salt
- 4 (1/4-inch thick) pork cutlets
- 1/4 cup vegetable oil
- Lemon wedges
Place the flour on a plate. Beat the eggs in a shallow bowl. Combine the breadcrumbs, Parmesan cheese, and salt in another shallow plate.
Dredge each pork cutlet in the flour, shaking to remove excess flour. Dip the pork cutlets in the eggs. Coat the pork cutlets in the breadcrumb mixture, using your fingers to press the breadcrumbs into the pork evenly.
Heat the oil in a large frying pan over medium-high heat. Add the breaded pork cutlets and fry for 2 to 3 minutes per side, or until golden brown and cooked through. Serve with lemon wedges.