Step 1

Remove the pork chops from the refrigerator about 30 minutes before cooking. Sprinkle the pork chops all over with 1 teaspoon of seasoned salt, then let them come to room temperature.

Step 2

In a shallow bowl, whisk together the flour, remaining 1 teaspoon of seasoned salt, black pepper, and cayenne pepper. In a second shallow bowl, whisk together the egg and milk. In a third shallow bowl or plate, mix together the panko breadcrumbs and olive oil. (Use your fingers to rub the oil into the panko, if necessary). Stir in the parmesan cheese.

Step 3

Pat the pork chops dry with a paper towel. Dredge each of the pork chops in the flour mixture, gently shaking to remove any excess. Next, dip each pork chop in the egg mixture, letting any excess drip off. Finally, dredge each in the panko breadcrumb mixture and place on a clean plate.

Step 4

In an air fryer basket, place the pork chops in a single layer. Cook at 390˚ for 8 minutes. Flip the pork chops and cook for 4 to 6 more minutes, or until the internal temperature is at least 145˚.

Step 5

Serve with a green salad and mashed potatoes.