Step 1

Line a large cutting board with plastic wrap or parchment paper. Lay pork chops on top in a single layer, and then cover with another piece of plastic wrap or parchment paper.

Step 2

Using a meat mallet or a heavy skillet (cast iron works best), pound each pork chop to about 1/4-inch thickness.

Step 3

Season with salt and black pepper on both sides. Set aside.

Step 4

Prepare 3 shallow bowls - the first with the flour, the second with the eggs, and the third with the panko breadcrumbs.

Step 5

To the breadcrumbs, add the garlic powder, chili powder, ground coriander, paprika, ground cumin, and dried oregano. Mix together to combine.

Step 6

Heat 3 tablespoons of olive oil in a large skillet over medium heat.

Step 7

Working in 2 batches, dredge two cutlets in flour, then dip in egg, and then into the seasoned panko breadcrumbs.

Step 8

Sauté the cutlets for 3-4 minutes per side. Remove and transfer to a plate.

Step 9

Add the remaining 2 tablespoons of olive oil and repeat the same steps with the remaining 2 cutlets.

Step 10

Garnish with a sprinkle of chopped cilantro and serve with lime wedges.