Pork Milanese

Pound the 4 boneless pork loin chops until thin and even. Season both sides of the four cutlets with ½ teaspoon salt and ¼ teaspoon Freshly ground black pepper.
On a large plate, mix 100 g regular plain breadcrumbs, 2 garlic cloves, finely minced or grated, 2 tablespoons fresh parsley, finely chopped, 35 g Parmesan cheese, finely grated, and 1 teaspoon dried Italian seasoning, if using. Stir in the remaining ½ teaspoon salt and ¼ teaspoon Freshly ground black pepper until evenly combined.
Place approximately 50 g all-purpose flour on a separate plate. Whisk the 2 large eggs in a shallow bowl until the whites and yolks are fully blended.
Coat each cutlet lightly in the flour and shake off the excess. Dip it into the beaten eggs, letting the excess drip back into the bowl, then press both sides into the breadcrumb mixture until evenly coated.
Place the breaded cutlets on a clean plate and leave them for a few minutes so the coating can settle before frying.
Heat extra-virgin olive oil as needed for frying in a skillet over medium heat. Cook one cutlet at a time, turning to brown both sides, until the coating is golden and the thickest part of the pork reaches 63 °C. Allow approximately 20 minutes to cook all four cutlets. Lower the heat if the coating darkens too quickly.
Transfer each cooked cutlet to a paper towel-lined plate and let it rest for at least 3 minutes. Serve the Pork Milanese with lemon wedges.