Get two plates: beat the eggs in one, and in the other mix the breadcrumbs, grated cheese, all the seasonings, and salt. Set aside.

Take the pork cutlets out of the refrigerator.

Dip the cutlets into the beaten eggs.

After coating with egg, dredge the cutlets in the breadcrumb mixture.

Once all the cutlets are breaded, set them aside.

Heat a skillet with either olive oil or vegetable oil (I used olive oil). Fry the cutlets on both sides until golden brown.

When all the cutlets are cooked, place them in a baking dish or on a serving plate.

I bought a bag of mixed lettuce and used it to dress the plate.

To serve, make a bed of mixed lettuce, arrange the herb-crusted pork cutlets on top, add lemon wedges, and your dish is ready. I hope you give it a try!