Steps for Preparation

1. Trim the pork of any excess fat, and gently pound, until slightly flattened, to a uniform thickness. It is helpful to place the cutlets between layers of plastic wrap to prevent them from sticking to the cutting board.
2. Season the cutlets with salt and pepper. Dredge them in the flour, coating all sides evenly and completely. Lightly press the flour into the cutlets.
3. Thoroughly blend the eggs and oregano in a small bowl. Place the breadcrumbs in a shallow dish or tray. Using a pair of tongs, shake any excess flour off of the cutlets before dipping them into the egg wash. Transfer the egg-dipped cutlets to the breadcrumbs and coat evenly.
4. Preheat the oven to 400°F. Head the oil over medium heat in a high-walled sauté pan. Add the breaded pork and carefully brown on each side for 2-3 minutes. When browned, transfer the pork to a wire rack set on a baking tray.
5. Place the pork in the oven to bake, for about 30 minutes.
6. Check for doneness of each cutlet using a Cook'd Right^® Sensor.
1. Quickly insert dark sensor tip into center of meat. Wait 5-10 seconds.
2. Remove sensor tip and check color.
3. Continue checking with the same sensor until done.
4. Discard sensor when finished.
5. Cutlet is done when tip of sensor is fully orange.
7. Serve the cutlets right away with lemon wedges on the side.