Directions

1.  In a bowl add the parsley, juice from one lemon, and zest of four lemons, salt, black pepper, and garlic then stir and reserve refrigerated.
2. Whisk water and eggs to make egg wash.
3. Place flour in a bowl, egg wash in a bowl then the breadcrumbs in a bowl to set up your breading station. You can butterfly the pork chops then pound them thin using a meat mallet. 
4. Heat two cups of olive oil in a sauté pan over medium high heat.
5. Dredge butterflied pork chop in flour then egg wash finishing with breadcrumbs. Press the breadcrumbs firmly onto the chops. Repeat this process with the remaining pork chops.
6. Cook braded pork chops in the olive oil to an internal temperature of 155°F. Turning once. Remove from pan and drain on towel before serving.
7. You will need to add more olive oil to the pan to cook the remaining chops.
8. Place the chop on a warm entrée plate then ladle the lemon and parsley mixture over the top of the chop and finish with sprinkle of Pecorino Romano cheese.