On a plate, combine the panko, Parmesan, and ½ teaspoon salt. Coat the pork slices in the eggs, then in the panko mixture.
Heat ½ cup of the oil in a large skillet over medium-high heat. In batches, cook the pork until golden and cooked through, 2 to 3 minutes per side.
Toss the arugula with the remaining 2 tablespoons olive oil and serve with the lemon wedges and cutlets.