Step 1

Lay one pork loin between 2 sheets of plastic wrap and pound with the flat side of a meat tenderizer on a stable surface until meat is about ¼ inch thick or less. Repeat with remaining pork loins. Lay on a plate and refrigerate uncovered at least 30 minutes.

Step 2

Lay out 3 wide shallow dishes and add flour to first dish. Season with salt and pepper and combine well.

Step 3

Add eggs to second dish. Add milk or water and whisk well.

Step 4

Pour breadcrumbs into third dish.

Step 5

Heat oil in pan until 350 degrees. Add butter to oil. Ensure you are in a safe and stable area for cooking.

Step 6

While oil is heating, press paper towels onto both sides of cutlets to remove any extra moisture. Coat each cutlet in flour on both sides, then egg, then breadcrumbs. Lay on a baking sheet without overlapping.

Step 7

Gently add one cutlet to oil when heated to 350° and cook on each side until well browned. Remove from oil, shake gently, then lay on a rack to cool. Do not lay on paper towel.

Step 8

Repeat with remaining cutlets, while keeping cooked cutlets in a warm oven.

Step 9

Serve with lemon slices and fresh chopped parsley.