the pork chops open and then cut them into two pieces, making four cutlets total. Lay the cutlets, one at a time, in a plastic storage bag or between two sheets of plastic wrap
; pound each cutlet
out with a meat mallet or small skillet to a thickness of about 1/4 inch. Season the cutlets with salt and pepper and set aside.
Set up three dishes on a work surface. Spread 1/4 cup flour in the first, beat together the eggs and remaining flour in the second, and toss together the breadcrumbs and cheese in the third.
Place a large skillet over medium-high heat with enough oil to make a thin, even layer.
Bread the cutlets by first dredging them in the flour, then coating them evenly in the egg paste, and finally covering them in the breadcrumbs
. Cook the cutlets in the skillet until golden brown, about 3 minutes per side (if needed, cook the cutlets in batches, holding finished cutlets on a cooling screen set over a baking sheet). Serve the cutlets warm with wedges of lemon.
The beauty of a cutlet is how well is stretches two chops into four portions. If you've got a house of hungry eaters, however, double up on the meat 'cause these are going to fly off their plates!
These rich, cheesy cutlets do well with a simply dressed side salad to round them out as dinner.