Breaded Pork Cutlets with Lemon Aioli

Place pork chops in a glass baking dish. Pour all but 1 tablespoon red wine vinegar over pork and let sit 15 minutes. In a small bowl, whisk together mayonnaise, 1 teaspoon lemon zest and juice, and garlic. Season with salt and pepper. In a large bowl, toss together cabbage, apple, remaining 1 tablespoon red wine vinegar, and olive oil. Season with salt and pepper. Place pork on a sheet of parchment paper and cover with another sheet of parchment paper. Using a meat tenderizer (or a small heavy saucepan), pound pork to 1/2" thickness. Place eggs in a shallow bowl. In a second shallow bowl, combine panko, 3 teaspoons lemon zest, and thyme leaves. Season generously with salt and pepper. One at a time, dip pork slices in eggs, then in panko mixture, using your fingers to press panko mixture onto pork. Place breaded pork chops on a baking sheet. Heat oil in a large, deep-sided skillet over medium-high heat. Cook pork chops, two at a time, until golden brown and cooked through, 3 minutes per side. Transfer to a paper towel-lined baking sheet. Toss baby greens into cabbage slaw and serve with pork, lemon aioli, and lemon wedges.