Add enough oil to cover the bottom of a 10 or 12" heavy bottom pan (preferably cast iron), and heat to medium-high heat.
Trim the pork chops of any fat and then place between two sheets of parchment paper. Use a heavy rolling pin or meat tenderizer to pound pork chops to about ¼" thickness.
In a small, shallow bowl combine the flour, salt, garlic powder, paprika and black pepper and mix until combined. In another small bowl whisk together the 2 eggs with a splash of milk or half and half. In a third bowl mix together the Panko Breadcrumbs and nutmeg.
One at a time, dip the pork chop in the flour, coating on all sides, then shake off any excess. Then dip the pork chop in the eggs, flipping over to coat both sides. Finally, transfer the pork chop to the breadcrumbs and coat evenly on both sides.
Place the coated pork chops in the pan with hot oil and cook about 3 to 5 minutes per side, until golden brown and cooked through (140 degrees F). Sprinkle with a little salt as soon as it comes off the skillet.
Serve right away with fresh lemon wedges and enjoy!
Feel free to substitute the pork with other cuts of meat like chicken, beef, veal or turkey!