Trim chops of fat and place them in a plastic food storage bag. Pound to 1/4 to 1/8-inch thick. Season the pork cutlets with salt and pepper.
In a shallow dish, combine the flour with salt, pepper, granulated garlic and granulated onion.
In another shallow dish, beat eggs with juice of 1 lemon and Parm; season with salt and pepper.
Pour a thin layer of oil in a large, shallow skillet and heat over medium to medium-high heat. Warm a large serving platter in a low temp oven.
Coat the cutlets in flour then egg mixture and cook 2 cutlets at a time for 6-8 minutes, turning occasionally, until evenly golden and puffed. Keep cutlets warm on the platter while you finish cooking the remaining pieces.
Coat the butter in flour and reserve. Wipe out pan, add lemon halves and brown; reserve.
Add the flour-coated butter to pan and melt. Whisk in wine, reduce 15 seconds, add stock and slightly thicken; season to taste.
Top the pork cutlets with lemon slices and sauce. Serve with wilted spinach or grilled asparagus alongside.