Combine the panko, chopped parsley, chopped oregano, and cheese in a bowl and set aside. If your pork loins are on the bone, remove the loins from the bones. Then remove and discard the silver skin.

Place each loin between two pieces of plastic wrap and, using the spiky side of a meat mallet, pound out the meat firmly but gently, on both sides, rotating the meat as you go, until each loin is about ⅜ inch (1 centimeter) thick.

Put the eggs and the Calabrian chile in a bowl that will be large enough to dip each loin into and mix well with a fork. Spread the cornstarch on a baking sheet and spread the panko mixture on a second baking sheet.

Sprinkle salt on both sides of each pork loin, then place one piece of meat in the cornstarch, coating both sides. Shake off the excess starch.

Dip the loin into the egg mixture, making sure all the cornstarch is covered by the beaten egg, then shake off the excess liquid. Place the loin on the breadcrumb mix and cover the top with more crumbs, then, using the palm of your hands, push the panko mixture deeper into the loin with a fair amount of force. (If you place the breadcrumbs too lightly, they will fall off during frying.) Repeat with the remaining 5 loins.

Line a cookie sheet with paper towels and set near the stove. In a pan, add enough of the oil to go about halfway up the pounded meat and heat over medium. Place two of the breaded pork loins into the pan. Fry for 4 to 6 minutes, then flip to cook the schnitzel on the other side. (The cooked side should be golden brown when you turn it over.) Add about 1 tablespoon butter and some of the smashed garlic, parsley leaves, rosemary sprigs, lemon slices, and basil leaves and sauté. Once the schnitzel is golden brown on both sides, another 2 minutes, remove from the pan and place on the paper towel–lined cookie sheet, and place the aromatics on top of the schnitzel. Discard the cooked oil and herbs then repeat until all the schnitzels have been fried.

Serve immediately with spaetzle and lemon wedges.