1 cup bread crumbs
1/2 cup grated Parmesan
2 large eggs
6 boneless pork loin chops, pounded thin
Salt and freshly ground black pepper
1/4 cup olive or vegetable oil
6 lemon wedges
1 Tablespoon chopped fresh parsley
Preheat the oven to 200 degrees F.
Place the crumbs into a large shallow bowl, mix in the parsley and cheese.. Lightly beat the eggs in a shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely.
Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
Transfer the pork to plates and serve with lemon wedges.