Place each pork cutlet between sheets of plastic wrap or parchment paper. Gently pound with the flat side of a meat mallet or a heavy skillet until each piece is about 1/4 inch (6 mm) thick. Season both sides with salt and pepper.

Set up three shallow bowls. Put the flour in the first bowl. Whisk the eggs and milk in the second bowl. Put the breadcrumbs in the third bowl.

Coat one cutlet in flour and shake off the excess. Dip it into the egg mixture, letting excess drip away, then press it into the breadcrumbs until evenly coated. Do not pack the crumbs on heavily. Transfer to a plate and repeat with the remaining cutlets.

Heat the oil and butter in a large skillet over medium to medium-high heat. The fat should shimmer but not smoke. Fry two cutlets at a time, gently moving the pan occasionally so hot fat washes over the edges, until deeply golden and cooked through, about 2 to 3 minutes per side. Add a little more oil between batches if the skillet looks dry.

Transfer the cooked cutlets to a paper towel-lined plate or wire rack. Sprinkle lightly with salt. Serve right away with lemon wedges and parsley.