- 2 boneless pork cutlets
- Salt and pepper, to taste
- 1/2 cup milk
- 1 egg
- 3 cups panko breadcrumbs
- 1/2 cup canola oil
- Lemon wedges, for garnish
Place the pork cutlets in individual Ziploc bags. Using a mallet or the back of a saucepan or pot, flatten the pork until it is about ½-inch thick. Remove from bags and season liberally with salt and pepper on both sides.
Set up your breading station by whisking the milk and egg together on one shallow plate. On another plate beside it, add the panko breadcrumbs. One piece of pork at a time, coat the cutlet in the milk-egg mixture and then coat it in the breadcrumbs.
Heat the canola oil in a large saucepan over medium-high heat and then carefully drop in the breaded cutlets. Cook for about 5 minutes on each side, or until the meat is cooked through and the coating golden brown.
Serve with a couple wedges of lemon as desired.