Pat pork chops dry and place in a resealable plastic bag; leave about an inch open for air to escape. Lightly pound using the smooth side of a meat mallet to a thickness of about ½ an inch thick. *Note - you can also use pork cutlets if you can find them at the grocery store. They are already thin and won’t require pounding.

Create an assembly line for breading: In one dish, combine the flour with a teaspoon each of salt and pepper, in a second dish whisk the eggs, and in a third dish add the breadcrumbs.

Bread the pork. Pat the pork dry first, then coat with the flour, then the egg (make sure it’s fully coated), then the breadcrumbs, shaking off the excess after each step. Arrange breaded pork chops on a plate, with sheets of parchment paper between layers. Let rest for 10-15 minutes.

Heat about ¼ - ½ cup of oil in a large skillet or deep pot. The oil should sizzle when you sprinkle a few drops of water or breadcrumbs into it.

Place a piece of pork into the oil, careful not to crowd. You should be able to get 2-3 pieces in a 12 inch skillet, but it’s important to make sure they aren’t touching each other. Fry for about 2-3 minutes per side or until breading is a deep, golden brown. Place on a paper towel lined plate and repeat until all pork has been cooked. Internal temperature should register at least 145 degrees F on a meat thermometer.

Garnish with fresh minced parsley and serve with lemon wedges. For a full meal, we love to serve with fried potatoes and a big green salad.