Breaded Pork Scallopini

In the past I've had trouble breading meat, but this method works perfectly.  None of the breading gets left in the frying pan or on the baking sheet.

1 - 1  1/2 lbs pork scallopini, 1/4 inch thickness
1/2 - 1 cup Italian bread crumbs
2-3 tbsps dry onion soup mix
flour for dredging
2 eggs
2 tsps herbes salées (or mixed herbs/salt of your choice)
olive oil
butter
lemon (optional)

Put flour in a bag.  You could use a ziplok, but I like to re-use empty waxed cereal bags.  Add a couple of pieces of meat at a time and shake to coat.  
Mix egg and herbs with a tbsp of water per egg.  Dip the floured meat in egg mix one at a time.
(This herbes salées consists of celery, onion, salt carrots, parsnip, parsley, chervil, savory, leek, chives and spinach.)

In another bag have ready the bread crumbs mixed with onion soup mix and gently shake the egg-dipped meat to bread.
Place all the breaded pieces aside until ready to cook.

Heat a couple of tbsps olive oil with a little butter in a frying pan.  On medium heat brown pieces for 1 minute on each side then place on a parchment lined baking sheet.

When you've breaded all the pieces of meat put them in the oven at 325 F for 15 minutes.

Serve with a squeeze of lemon.