In a small mixing bowl, place the flour for dredging. In a second mixing bowl, stir together the eggs, milk, and lemon juice. In a third mixing bowl place the panko breadcrumbs, oregano, and grated parmesan cheese
Working with a few olives at a time, drop them into the first bowl with the flour mixture. Toss to coat fully, then shake off the excess and drop into the egg mixture to coat evenly. Finally, drop the olives into the breadcrumbs and toss to coat completely
Place a medium frying pan over medium heat and add oil, about 1 inch. When hot (about 350ºF), add the olives a few at a time and fry until golden brown on all sides, about 2 minutes. Transfer olives to a paper-towel lined plate to cool slightly. Repeat with remaining olives. Season with freshly cracked pepper and serve with your fave dip
