Ingredients

1 cup panko (Japanese bread crumbs)
1/2 cup finely grated Parmesan
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
Salt and freshly ground black pepper
1/4 cup plus 3 tablespoons olive oil
6 lemon wedges

Directions

Preheat the oven to 200 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 1/4 cup of 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 lemon wedges.