Combine the bread crumbs with the nutmeg and cheese in a shallow dish. Place the flour in another shallow dish. Beat the eggs in a third dish. Season the pork slices with salt and pepper and dredge in the flour; shake off excess. Coat with the egg, then with the seasoned bread crumbs.
Heat a large skillet over medium heat with 3 tablespoons EVOO, 3 turns of the pan, and cook the meat until golden on both sides, reducing the heat slightly for the last couple of minutes, 6 to 7 minutes total. (Cook the cutlets in 2 batches, if necessary, to avoid crowding the pan.) Drain on paper towels and season to taste with a bit more salt.
In a small bowl, combine the tomatoes, onion, basil and parsley. Dress with the remaining 1 tablespoon EVOO and season to taste with salt.
Top each mini pork cutlet with some of the raw tomato sauce and serve with the lemon wedges.