The mix of panko and Parmesan cheese in the breading, gets really crunchy when pan-fried.
I also pan fry chicken tenders, using the same technique.  It’s delicious, and the meat is always tender.

6 pork cutlets (1 1/2 pounds), pounded 1/4 inch thick
Kosher salt and freshly ground pepper
1 cup panko (Japanese bread crumbs)
1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces)
1/4 teaspoon dried oregano, crumbled
1/2 cup all-purpose flour
2 large eggs, beaten
Olive oil, for frying
Lemon wedges, for serving

Season the cutlets with salt and pepper. In a shallow bowl, mix the panko with the cheese, & oregano.  Put the flour and eggs in 2 shallow bowls. Line a baking sheet with paper towels. Dredge the cutlets in the flour, tapping off the excess, then dip them in the eggs, allowing any excess to drip back into the bowl. Finally, coat the cutlets with the panko mixture, pressing to help the crumbs adhere.
In a large skillet or electric fry pan, heat 1/2 inch of olive oil until shimmering. Add the cutlets to the skillets and fry over med/high heat, turning once, until crisp, golden brown and cooked through, about 4 minutes total. Once cutlets are brown, turn heat to low, and simmer until pork is done & tender. Drain the pork on paper towels and serve at once with lemon wedges.

This is also great served with a creamy white sauce (use the brown bits in your pan).  Drizzle over the top of the cutlets.