• Prepare the pork loin slices and soak them in milk, if you can for half an hour but at least 15/20 minutes. This step is useful for meats that are usually a bit dry, such as chicken breast and, as in this case, pork loin.
• In the meantime, prepare the breadcrumbs. For a tasty and crunchy breadcrumbs in perfect Italian style, don't just use stale bread but, if you can, make a mix of bread, breadsticks, taralli or crackers. Place in a food processor and grind on full power for a few minutes until you get your preferred consistency.
• Place the breadcrumbs on a large plate. Grate the Parmigiano and add it to the bread. Mix the breadcrumbs and Parmigiano cheese well so that they blend evenly. Set aside for the moment.
• Crack the eggs into a bowl and beat them with a fork. Add a pinch of fine salt.
• Now drain the meat slices from the milk and dip them one at a time into the beaten eggs.
• Place the slices in the breadcrumbs and Parmigiano. Press well with your hands so that the breading sticks completely on both sides.

Fry

• Prepare all the pork loin slices in this way and set aside. Then in a large frying pan heat plenty of vegetable oil. Pan fry your pork cutlets. Cook for about three minutes per side, until they are golden brown and crispy on both sides.
• Drain the pork cutlets on paper towels to remove excess oil. Then transfer them to a serving dish and serve warm with a few lemon wedges.

Or Bake

• Bread the pork slices as described in step 5, then arrange them on a baking sheet covered with parchment paper. Drizzle the pork cutlets with a bit of extra virgin olive oil and bake them in a preheated oven at 200°C (390°F) for 25 minutes, turning them halfway through cooking.