Trim excess fat from the pork cutlets and, using a meat mallet, pound between two sheets of plastic until thin and even.

Whisk the eggs in a shallow bowl with a pinch of salt.

Combine the breadcrumbs with Parmigiano Reggiano chees, chopped fresh parsley, minced garlic and salt and pepper in flat shallow plate. I like to use my fingers to ensure that everything is evenly distributed.

One by one first dip the pork cutlets into the beaten egg, turning each over to coat well then into the seasoned breadcrumbs. Cover pork cutlets with the breadcrumbs and press very firmly to ensure the breadcrumbs stick. Turn the cutlet over and repeat, pressing very firmly. Remove to a large plate and repeat with the remaining pork.

Cover and place in the fridge for a minimum of 15 minutes or up to an 1 hour to set the crumbs.

To fry, heat olive oil in a large frying pan over a medium heat. Shallow fry in hot oil, turning once and adjusting the heat as needed, until golden brown and cooked through.