Crispy Breaded Boneless Pork Cutlets

Using a meat mallet, flatten the pork cutlets to 1/4-inch thickness.

In a shallow dish, combine flour, salt, and pepper.

In another shallow dish, lightly beat the eggs.

Place breadcrumbs in a third shallow dish.

One by one, dredge the pork cutlets first in the flour mixture, then in beaten eggs, and finally in breadcrumbs, ensuring that the cutlets are evenly coated.

In a large skillet, heat oil over medium heat. Add the cutlets and cook for about 4-5 minutes per side until golden brown and crispy.

Drain on paper towels and serve with lemon wedges.