8 thin cut pork chops ¾ cup all-purpose flour 1 ½ Tablespoons garlic and herb seasoning ½ Tablespoon sea salt 2 large eggs 1 Tablespoon water 1 ½ cups Italian style breadcrumbs ¼ – ½ cup canola oil

Pound the pork chops with a meat mallet until they are an even thickness, about ½" thick.

Whisk to combine the all-purpose flour, garlic and herb seasoning and sea salt in a small mixing bowl.

Pour the flour mixture into a large, shallow dish.

In another small bowl, beat together the eggs and water until smooth and combined and then transfer into a second shallow dish.

In a third, shallow dish place the Italian style breadcrumbs and then place a clean plate to the side.

Dip each pork cutlet in the flour mixture, then into the egg mixture, then into the breadcrumbs.

Place the breaded pork on the plate to the side. Pour 2-4 Tablespoons of the canola oil into a large skillet and heat over medium high heat.

Place the pork into the pan and fry for 2-3 minutes per side or until golden brown

Serve with sliced lemons and chopped parsley.