Thin the pork with a tenderizing hammer until each slice is about 1/8 inch thick.

Season with salt and pepper.

Heat the oil in a heavy, shallow skillet on medium.

Dredge the slices of pork in flour and allow to rest for 5 minutes.

Coat the pork with the eggs.

Dredge each piece through the bread crumbs.

Fry in oil until golden brown on each side.

Garnish with a fresh slice of lemon and serve.