These breaded pork chops are a lightning-fast dinner that is sure to please! Made using thinly-sliced pork cutlets, they cook up quickly and easily with a flavorful, crisp breading and around the most juicy, mouthwatering pork.
Pat pork cutlets dry and season to taste with salt and pepper.
Place flour in a shallow bowl, beat eggs in a second shallow bowl and mix bead crumbs, cheese, garlic powder, onion powder and dried parsley in the third shallow bowl.
Dredge each cutlet in flour and tap off the excess.
Dredge each egg-covered cutlet in bread crumb mixture and tap off the excess. Place each finished chop on a plate.
Heat oil and butter over medium high heat in a large saute pan until shimmering.
Working in batches, fry chops for 2-4 minutes per side (depending on thickness) until golden brown.
Remove each chop to a paper towel lined plate and rest for 5 minutes.
If you want to make thicker breaded pork chops, you'll want to bake at 400 degrees for around 10 minutes (or until they reach an internal temperature of 145 degrees) after browning on each side to cook them through.