Instructions

1. Combine breadcrumbs and cheese in a shallow bowl. Whisk together mayonnaise and egg in another shallow bowl.
2. Cut pork into 2-inch-thick medallions; pound pork to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
3. Dip pork in mayonnaise mixture; dredge in breadcrumb mixture, pressing gently to adhere. Sprinkle with salt and pepper.
4. Cook pork, in batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium heat 2 to 3 minutes per side or until golden brown and done. Remove from skillet and keep warm.
5. Add broth to skillet, scraping up browned bits from bottom of skillet with a wooden spoon. Cook 3 minutes or until broth is reduced by half. Stir in lemon juice; bring to a boil, reduce heat, and simmer 5 minutes. Serve sauce over crispy pork.