Step 1

Finely grate 2 ounces Parmesan cheese (about 1 1/2 packed cups). Transfer 1/2 cup to a shallow bowl. Add 1 cup panko and stir to combine. Place the remaining Parmesan in a second shallow bowl. In a third shallow bowl, whisk together 2 large eggs and 1/4 teaspoon of the kosher salt until broken up with no streaks of egg whites.

Step 2

Pat 4 boneless pork chops dry with paper towels. Working with 1 pork chop at a time, place in between two sheets of plastic wrap or large zip-top bag and pound with a rolling pin or the flat side of a meat mallet until 1/4-inch thick. Season the pork with the remaining 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.

Step 3

Working with 1 pork chop at a time, dredge to completely coat in the Parmesan, then the eggs, and finally the bread crumb mixture, gently pressing the bread crumbs into the pork to adhere. Place on a large plate or baking sheet.

Step 4

Heat 1/2 cup of the olive oil in a large skillet over medium-high heat until shimmering. Add 2 of the breaded pork cutlets and fry until cooked through and lightly browned on both sides, 4 to 5 minutes per side. Transfer to a paper towel-lined plate or wire rack. Season with kosher salt. Add the remaining 2 tablespoons olive oil to the pan and fry the remaining pork chops.