Ingredients:
4 boneless pork loin chops
2 cups flour
3 to 4 large eggs
3 ounces milk
4 cups panko (Japanese breadcrumbs)
½ cup grated parmesan cheese
1 tablespoon finely chopped fresh rosemary
½ teaspoon kosher salt
¼ teaspoon black pepper
1/3 cup vegetable oil, more as needed
1 lemon, cut in half

Directions:
Slice each pork loin in half horizontally, then use a meat mallet to pound the pork into ¼-inch thick cutlets. Season each cutlet with a sprinkle of salt and pepper and set aside.

Lay three shallow dishes (like pie pans) out next to each other to create a dredging station. Fill one with the flour. In the second dish, beat the eggs and milk together until foamy and well combined. In the third dish, use a fork to combine the breadcrumbs, parmesan cheese, rosemary, salt and pepper.

Dredge each cutlet first in flour, shaking off the excess, then dip in the egg wash, allowing any excess to drip off into the dish. Next, dredge each cutlet in the breadcrumb mixture, using your hands to pack the crumbs tightly to completely cover each cutlet.

In a medium saute pan, heat the oil over high heat. Once hot, fry 2 cutlets at a time, until crispy and golden brown on one side, then flip and fry the other side, about 2 minutes per side.

Transfer to a plate lined with paper towels to drain the oil. Immediately squeeze fresh lemon juice over each cutlet while still hot. Cover plate with aluminum foil to keep cutlets warm until ready to serve.

To serve, place a layer of Lemony Buttered Noodles on a large platter, and top with the warm Pork Milanese cutlets. 

To store:  Leftover cooked cutlets can be stored in an airtight container or Ziploc bag and refrigerated for 2-3 days. Uncooked, plain cutlets can be stored in the fridge for up to 2 days; with breadcrumb coating, up to 24 hours.