|4||boneless pork loin chops (5 to 6 ounces each)|
|2||cups panko or other dry white breadcrumbs|
|¼||cup finely chopped fresh parsley|
|½||cup coarsely shredded Parmesan|
|Black pepper, to taste|
|¼||cup vegetable oil|
|1||lemon, cut into wedges (for serving)|
1. Line a rimmed baking sheet with parchment paper.
2. Place each piece of pork chop between two pieces of plastic wrap and pound until very thin, about ¼ inch, and the size of a small dinner plate.
3. On a large plate, mix together panko, parsley, Parmesan, salt, and several twists of pepper.
4. Put the flour on one plate, the eggs in a shallow bowl, and the panko mixture next.
5. Lightly dredge each piece of pork in the flour, shaking off the excess. Then dip them into egg, and finally into the panko. Set the pork on the baking sheet and refrigerate for 30 minutes.
6. Set the oven at 300 degrees. Have on hand another rimmed baking sheet.
7. In a large skillet over medium-high heat, heat the oil until it begins to shimmer. Fry the first cutlet for 3 to 4 minutes on each side until crisp and golden brown. Transfer to the baking sheet and keep warm in the oven. Fry the remaining cutlets in the same way. Serve with lemon. Adapted from Domku Bar & Cafe