Every Day Italian - Crispy Pork Milanese

INGREDIENTS Recipe courtesy of Giada de Laurentiis 70g panko (Japanese bread crumbs) 50g finely grated Parmesan 2 large eggs 6 boneless pork loin cutlets, pounded thin to less than a cm thick (750g total) Salt and freshly ground black pepper 60ml plus 3 tablespoons olive oil 6 lemon wedges Preheat the oven to 110C/Gas ¼ . Coarsely crush the panko into a large shallow bowl. Stir the cheese into the bread crumbs. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off. Dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet. Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork. Transfer the pork to plates and serve with lemon wedges.