Place flour, beaten eggs, and panko breadcrumbs in three separate shallow bowls for the breading station.

Pat pork chops dry with paper towels and place between plastic wrap; pound with a meat mallet until 1/4 inch thick.

Season the flour with 1/2 teaspoon salt and 1/4 teaspoon pepper, dredge each cutlet in the flour and shake off excess.

Dip floured cutlets into beaten eggs, then press into panko mixture seasoned with remaining salt, pepper, garlic powder, and Italian herbs; let rest 5 minutes.

Heat olive oil and butter in a large heavy-bottomed skillet over medium-high heat until butter foams, about 2 minutes.

Add two cutlets to the pan and fry for 4 to 5 minutes on the first side without moving until golden brown.

Flip cutlets and cook for an additional 3 to 4 minutes on the second side until golden and the internal temperature reaches 145°F.

Transfer cooked cutlets to a paper towel–lined plate and let rest for 2 minutes to drain excess oil.

Repeat frying with remaining cutlets in the same pan, keeping cooked cutlets warm in a 200°F oven if desired.

Serve cutlets immediately with lemon wedges and your choice of pasta, salad, or vegetables.