Slice pork chops in half, lengthwise. Pound the pork cutlets to about ¼ inch thickness using a meat mallet or heavy skillet.

Place flour into a shallow dish and mix in salt and pepper. Beat the eggs in another shallow dish and the breadcrumbs into a third dish.

Line a rimmed baking sheet with parchment paper. Line a second baking sheet with a wire rack topped with paper towels and set aside.

Dredge pork cutlets in flour. Dip into the egg, coating both sides, and then dredge through breadcrumbs.

Place on the lined baking sheet in a single layer with space in between.

Heat vegetable oil in a heavy bottom skillet over high heat using a fry thermometer, heating to 350°.

Fry breaded pork cutlets a few at a time, turning after about 2 minutes.

Turn and continue to cook another 2- 3 minutes or until pork reaches 145° using a digital meat thermometer.

Remove schnitzel from the oil when cooked through to the paper towel lined wire rack.

Serve schnitzel with a squeeze of lemon juice and garnish with parsley.