Step 1

Combine the first 4 ingredients on a plate. Whisk egg and 2 Tbsp water in a medium bowl to blend. Whisk mayonnaise and Dijon mustard in a small bowl.

Step 2

Dredge pork cutlets with mayo-mustard mixture; dip into beaten egg, then coat with Panko crumb mixture. Transfer to a plate.

Step 3

Heat oil in a heavy medium skillet over med-high heat. Add pork; cook until no longer pink on the inside and crumbs are golden brown, about 5 minutes per side. Garnish with fresh sage, if desired, and serve with lemon wedges.