Pound Pork Chops:

Dry the pork chops with paper towels and place them inside a resealable plastic bag, leaving about an inch open for air to escape. Using the smooth side of a meat mallet, gently pound them to about ½ inch thickness. As an alternative, use pre-thin pork cutlets if your store carries them (they need no pounding).

Set Up Breading:

Prepare a breading station: in a shallow dish, mix flour with 1 teaspoon salt and 1 teaspoon pepper; in a second dish, beat the eggs; in a third dish, pour the breadcrumbs.

Bread the Cutlets:

Bread the pork: pat each piece dry, then dredge in flour, dip in egg (ensuring full coverage), and coat with breadcrumbs, shaking off any excess after each step. Stack the breaded cutlets on a plate, separating layers with parchment paper. Allow them to rest for 10-15 minutes.

Heat the Oil:

In a large skillet or deep pot, heat about ¼ to ½ cup of oil until it sizzles when you sprinkle a few drops of water or breadcrumbs into it.

Fry Until Golden:

Place a piece of pork into the hot oil without overcrowding (2-3 pieces in a 12-inch skillet, not touching). Fry for 2-3 minutes per side until deep golden brown. Transfer to a plate lined with paper towels. Repeat with the remaining pork. Ensure the internal temperature reaches at least 145°F (65°C) on a meat thermometer.

Garnish and Serve:

Sprinkle with fresh minced parsley and serve with lemon wedges. For a complete meal, accompany with fried potatoes and a large green salad.