Crispy pork loin 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 230°C.
2. In a large zip-lock plastic bag, combine the breadcrumbs, vegetable oil, Parmesan cheese, Italian seasoning, and 3/4 teaspoon each of salt and black pepper. Place the pork chops in a large bowl and toss with 1 tablespoon of water to moisten them.
3. Place the pork chops in the bag and shake well to coat with the breadcrumbs, pressing them firmly into the meat.
4. Place the pork chops on a rack set over a baking sheet and sprinkle the remaining breadcrumbs evenly over the top. Bake until the chops are dark golden brown and the internal temperature reaches 145°F (63°C) on an instant-read thermometer (insert away from the bone), 15 to 20 minutes.
5. Serve immediately with lemon wedges, if using.