Boneless Pork Chops Milanese

• 1 cup panko Japanese-style bread crumbs
• 1/2 cup finely grated parmesan cheese
• 2 eggs
• 6 boneless pork chops, pounded thin to 1/3-inch thick
• salt
• fresh ground black pepper
• 1/4 cup olive oil
• 6 lemon wedges

1. Coarsely crush the panko and place in a large shallow bowl.
2. Stir the cheese into the panko.
3. Lightly beat the eggs in another large shallow bowl.
4. Sprinkle the pork generously with salt and pepper.
5. Dip the pork, 1 piece at a time, in the egg, then dredge the pork in the crumb mixture, patting to coat completely.
6. Heat 1/4 cup of oil in a heavy large skillet over medium-high heat.
7. Add the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side.
8. Transfer to paper towels to drain.
9. Transfer the pork to plates and serve with lemon wedges.

panko japanese, parmesan cheese, eggs, pork chops, salt, fresh ground black pepper, olive oil, lemon wedges

Taken from www.food.com/recipe/boneless-pork-chops-milanese-167894 (may not work)