Natural pork cutlets with a crispy crust baked in the oven

Ingredients:

• 4 natural pork cutlets, 2 cm thick, on the bone (about 1 kg)
• 1.5 tbsp. panko breadcrumbs
• 5 tablespoons of vegetable oil
• 3 tbsp. l. grated parmesan
• 2 tsp dried Italian seasoning
• Lemon wedges, for serving (optional)

Preparation:

1. Preheat oven to 450°F (230°C). Combine breadcrumbs, vegetable oil, Parmesan cheese, Italian seasoning, and 3/4 teaspoon each of salt and black pepper in a large zip-lock bag. Place the pork chops in a large bowl and toss with 1 tablespoon of water. Place the pork chops in the bag and shake well to coat them with the breadcrumb mixture, pressing it firmly onto the pork.
2. Place the patties on a rack set over a baking sheet and evenly spread the remaining breadcrumbs on top. Bake until the breadcrumbs are golden brown and the internal temperature of the meat reaches 165°F (74°C) on a meat thermometer (read away from the bone), about 30 minutes. Serve immediately with lemon wedges, if using.