Season pork with salt and pepper; set aside. In 3 shallow bowls: place flour in one, the eggs in another and the bread crumbs and cheese in the last.
Dredge cutlets in that order. Heat the oil in a large skillet over medium-high heat.
Add coated pork; cook for 4 minutes per side or until crisp, golden and cooked through. Serve with lemon wedges.