Step 1

Make the pork Milanese: Preheat the oven to 200°. Line a large rimmed baking sheet with a wire rack.

Step 2

One at a time, place the pork between two 1-gallon plastic storage bags. Using a flat meat pounder or a rolling pin, pound the pork until it's wider and flatter, about ⅓ inch thick.

Step 3

Spread the flour in a shallow, wide bowl. Beat the eggs in a second bowl and spread the bread crumbs in a third bowl. Coat each pork chop in flour, shaking off the excess, dip in the egg and then coat with bread crumbs. Place on another baking sheet and let stand 5 minutes to set the coating.

Step 4

In a skillet, pour enough oil to come about ⅛ inch up sides of the pan. Heat over moderately high heat until the oil shimmers. Working in 2 batches to avoid crowding, add the pork and cook, adjusting the heat so the pork does not burn, until the underside is golden brown, 2 to 3 minutes. Flip the pork and cook until the other side is golden brown, 2 to 3 minutes more. Transfer to the wire rack and keep warm in the oven while cooking remaining pork.

Step 5

Meanwhile, make the cacio e pepe: Bring a large pot of salted water to a boil over high heat. When the second batch of pork is in the skillet, add the spaghetti to the water and cook according to the package directions. Scoop the pasta out, reserving ⅓ cup of cooking water and discarding the rest.

Step 6

Drain the spaghetti and return it to the pot. Add the cheeses and pepper. Mix well, adding enough of the cooking water to make a creamy sauce. Transfer the pork and pasta to dinner plates. Sprinkle with chopped parsley and serve hot with lemon wedges.