6 pork cutlets (1 1/2 pounds), pounded 1/4 inch thick
freshly ground pepper
1 cup panko (Japanese bread crumbs)
1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces)
1/4 teaspoon dried oregano, crumbled
1/8 teaspoon freshly grated nutmeg
1/2 cup all-purpose flour
2 large eggs, beaten
Olive oil, for frying
Lemon wedges, for serving
Season the cutlets with salt and pepper. In a shallow bowl, mix the panko with the cheese, oregano and nutmeg. Put the flour and eggs in 2 shallow bowls. Line a baking sheet with paper towels. Dredge the cutlets in the flour, tapping off the excess, then dip them in the eggs, allowing any excess to drip back into the bowl. Finally, coat the cutlets with the panko mixture, pressing to help the crumbs adhere.
In each of 2 large skillets, heat 1/2 inch of olive oil until shimmering. Add the cutlets to the skillets and fry over high heat, turning once, until crisp, golden brown and cooked through, about 4 minutes total. Drain the pork on paper towels and serve at once with lemon wedges.
These pork cutlets pair well with a light red that won't overwhelm the dish but has enough structure to complement the Parmesan in the crust. A Bardolino from Italy's Veneto is a good choice.