Step 1

In a serving bowl stir together the vinegar, sugar, dill, salt and pepper. Add the cucumber and onion and toss to combine. Hold in the fridge.

Step 2

Place each pork chop in between two pieces of plastic wrap and use a meat mallet, rolling pin (or a bottle of wine) to gently pound the pork chops until they are of an even thickness between 1/4 and 1/3-inch thick.

Step 3

Place the flour in a shallow bowl, combine the eggs and milk in another shallow bowl, and place the Panko breadcrumbs in a third shallow bowl. Season the flour and the egg-milk mixture lightly with salt and pepper. Stir the thyme into the Panko.

Step 4

Season the pork lightly with salt and pepper, then dip each piece into the flour, shaking off any excess, then the egg-milk mixture, then the Panko, pressing so that the bread crumbs adhere to the pork. Place the breaded pork on a plate or wire rack.

Step 5

Heat 2 tablespoons of the oil in a large skillet until hot. Cook the pork for about 3 minutes on each side until golden brown and just cooked through; you may need to do this in at least two batches, adding more oil for the second batch as needed.

Step 6

As the pieces of pork are cooked, place them briefly on a paper towel-lined plate to drain. Serve the pork with lemon wedges and the Cucumber Salad, if desired.