Butterfly 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.