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Pork Milanese with Creamy Lemon Sauce

• Sauce:
• 2/3 cup ricotta cheese
• 1/4 cup milk
• the zest of 1 lemon, just the yellow not the pith
• 1/4 cup green olives
• 1 teaspoon Dijon mustard
• 1/2 teaspoon fresh chopped parsley
• salt and pepper, to taste
• Pork:
• 6 pork cutlets (about 1 + 1/2 pounds), pounded to 1/4-inch thick
• coarse salt and freshly ground pepper
• 1 + 1/4 cups panko (Japanese bread crumbs)
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon dried oregano, crushed between fingertips
• 1/8 teaspoon freshly grated nutmeg
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• olive oil, for frying
• lemon wedges, for serving

1. If possible make the sauce a few hours ahead of time so the flavors can develop. Pulse all the sauce ingredients except salt & pepper together in a food processor until smooth and creamy. Season to taste with salt and pepper. Refrigerate.
2. Season the cutlets on both sides with salt and pepper.
3. In a small bowl mix together the panko, Parmesan, oregano and nutmeg. Add half the mixture
4. to a wide, shallow dish.
5. Put the flour and eggs each in 2 separate, wide shallow bowls. Line a baking sheet with paper towels.
6. Using tongs dredge each cutlet in the flour, tap off the excess then dip them in the eggs allowing any excess to drip back into the bowl - then coat the cutlets with the panko mixture using your hand to press the crumbs on as needed. Add the remaining crumbs from the bowl to the shallow dish as needed. Set them on a cutting board or platter.
7. In a large skillet or Dutch oven heat 1/2 inch of olive oil over medium heat, when the oil shimmers carefully add half the cutlets and cook about 3 - 4 minutes on each side until crispy golden brown and cooked through. Drain on the paper towels.
8. Add more oil if needed and bring back up to heat before frying off the second batch.
9. Serve hot with lemon wedges and lemon sauce.