Preheat oven to 200ºF.

Slice pork loin across the grain, into approximately 8 half-inch thick rounds.

Place each pork piece between two sheets of plastic wrap. Evenly pound meat with a meat tenderizer mallet using gentle taps with the flat end of the mallet until ¼-inch thick.

Season both sides of the pork cutlets with half the salt and pepper.

In a small plate combine flour and remaining salt and pepper.

In a shallow bowl whisk together the eggs until well combined.

In another small plate combine breadcrumbs and Parmesan cheese.

Take pork cutlet and press into flour mixture until thoroughly covered. Shake off excess flour.

Next, dip the flour-coated pork cutlet into egg mixture until all sides are coated.

Next, take egg-coated pork cutlet and press into bread crumb mixture until thoroughly covered. Shake off excess bread crumbs.

Place the prepared cutlets on a baking sheet.

In a large non-stick skillet, over medium-high heat 2 TBS of the olive oil.

Add 2-3 cutlets to the hot oil and cook until golden brown and just cooked through, about 3-5 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven.

Continue frying the remaining pork cutlets, adding more oil as needed.

Transfer the pork cutlets to plates and serve with lemon wedges.