Boneless Pork Chops Milanese

This is a Giada DeLaurentis recipe that calls for boneless pork chops. However, I've also made it with boneless chicken breasts too. The panko - parmesan mixture came out to be a lot so I ended up breading the pork chops twice (not very healthy, but I didn't want to waste anything.) Since I double battered, I needed an extra egg (I've made this adjustment in the recipe below.)

Ingredients:

1 cup panko Japanese-style bread crumbs
1/2 cup finely grated parmesan cheese
3 eggs
6 boneless pork chops, pounded thin to 1/3-inch thick
salt
fresh ground black pepper
1/4 cup olive oil
6 lemon wedges

Procedure:

1. Coarsely crush the panko and place in a large shallow bowl.
2. Stir the cheese into the panko.
3. Lightly beat the eggs in another large shallow bowl.
4. Sprinkle the pork generously with salt and pepper.
5. Dip the pork, 1 piece at a time, in the egg, then dredge the pork in the crumb mixture, patting to coat completely. Then repeat.
6. Heat 1/4 cup of oil in a heavy large skillet over medium-high heat.
7. Add the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side.
8. Transfer to paper towels to drain.
9. Transfer the pork to plates and serve with lemon wedges.