Cut the pork loin into slices weighing approximately 75g each and trim away fat.
Place pork between cling film and flatten with a mallet to 5mm thickness.
Mix breadcrumbs, lemon zest, rosemary, salt, and pepper in a shallow bowl.
Place flour in a second bowl and whisk milk and eggs in a third bowl.
Dredge pork in flour, dip in egg wash, then coat in breadcrumbs.
Repeat the coating process a second time for each escalope.
Melt 50g of butter with olive oil in a large pan over medium heat.
Fry escalopes until golden-brown on both sides and cooked through.
Remove pork from the pan, drain on paper, and keep warm.
Add remaining 50g of butter, lemon juice, and 125ml wine to the pan.
Boil the liquid over high heat until reduced by half.
Serve the pork escalopes topped with the lemon butter sauce.