4 pork cutlets or boneless pork chops pounded to about 1/4-inch thick
kosher salt and black pepper
3/4 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs
3 tablespoons olive oil
lemon wedges for serving
Generously season pork on both sides with salt and pepper. Place flour, egg, and panko into three separate pie plates or shallow dishes.
Heat oven to 300°F. Heat oil in a large frying pan over medium heat and have an oven-proof plate or baking sheet ready.
While oil is heating dip one cutlet in the flour, cover completely with flour then shake off excess. Dip in egg, covering completely, then let excess drip off. Then cover in panko, pressing to adhere to the pork.
Once oil is shimmering place breaded pork in hot oil (if your pan is big you can do two at a time) the oil should vigorously bubble when pork is added, if not wait longer for oil to get hot enough. Let fry undisturbed until golden brown on one side, about 2-3 minutes. Flip and repeat on other side. Transfer pork to plate and place in oven to keep warm. Repeat with remaining pork. Serve immediately with lemon wedges.