Using 3 separate plates- in one place, combine the flour, salt, pepper, paprika, garlic powder, and onion powder. On another plate, combine the eggs with Dijon mustard. In the third plate, combine the panko breadcrumbs with parmesan cheese. Set them aside.

Trim the fat from your pork chops, then place a pork chop between two large cuts of plastic wrap. Using a meat mallet, hammer the pork chop until about ¼ inch thick. Repeat with all pork chops.

Dredge each pork chop through the flour mixture, then the egg mixture, then the breadcrumb mixture.

In a large skillet over medium-high heat, heat your oil until it reaches between 325 and 350 degrees.

Place your pork chops into the oil and cook on each side about 5 minutes or until the pork is cooked throughout (145 degrees) and the breading is crisp and browned.

Set them aside on a wire cooling rack with paper towels or tray under it to cool slightly and drip excess grease before serving. Cooling on a cooling rack prevents one side from becoming soggy.

Serve with lemon wedges and parsley.