Ingredients:
1 cup panko* (Japanese bread crumbs)
1/2 cup finely grated Parmesan
2 large eggs
1 tenderloin of pork, cut into 1 inch slices
Salt and freshly ground black pepper
1/4 cup plus 3 tablespoons olive oil

Lemon wedges to serve

Directions:

1. Preheat the oven to 200 degrees Fahrenheit.
2. Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko.
3. Lightly beat the eggs in another large shallow bowl.
4. Place each pork slice in a large zip lock bag.  Using a meat mallet, carefully pound until it is uniformly 1/4 inch thick. Repeat with remaining pork slices.
5. Sprinkle the pork generously with salt and pepper.
6. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
7. 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.
8. 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.
9. Serve with a squeeze of fresh lemon juice.