Cook these thinly sliced pork chops over medium-high heat and move them around in the pan to keep them frying evenly. Add more oil as needed for a crispy pork chop that stays juicy on the inside.
With a meat tenderizer or the bottom of a heavy pan, pound out the pork chops to 1/4 inch thickness.
Add the flour to a shallow bowl. In another bowl, whisk the eggs with the milk, and season with the salt and pepper. Add the panko to another shallow bowl.
One at a time, lightly dredge the pork chops first in the flour, then the egg mixture, and then in the panko crumbs, shaking off excess. Repeat with the remaining pork chops.
Heat 2 tablespoons of oil in a heavy skillet over medium high heat. Fry the chops in batches, moving the chops in the pan, until golden brown and crispy, about 5 minutes on each side. Add 1 tablespoons of oil to the pan at a time and repeat with the remaining pork chops. Serve with lemon wedges, noodles, and sweet and sour cabbage.
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