In three separate bowls, place the flour, lightly beaten eggs, and panko. Pat-dry the pork with a paper towel and season with a generous pinch of salt and ground black pepper.
Heat 1/2 inch oil in a large skillet until hot and shimmering. Dip the cutlets in the flour, shake well to remove the excess flour. Then dip them in the egg and then in the panko.
Fry the cutlets in batches over medium-high heat until crispy and golden on both sides, about 1 1/2 minutes per side. Carefully transfer them on a plate lined with a paper towel. Sprinkle the cutlets with salt. Serve them hot with lemon wedges on the side.