Start by pounding the porkchops thin then salt and pepper to taste
In a bowl mix the breadcrumbs with the grated parmesan cheese and Italian parsley
In another bowl add the eggs and whisk slightly
Dip the chops first in the egg, then in the breadcrumb mixture. Use your hands to completely cover the porkchops with breadcrumbs
In a large saute pan over medium high heat add the olive oil and 1 Tbsp. of butter
Add the porkchops in batches to the skillet and fry until golden brown on both sides ( about 5 minutes per side). remove and set the chops aside while you make the sauce.
In the same pan add the remaining butter add the garlic and shallots and cook until soft and translucent.
Deglaze the pan with the white wine waiting until it evaporates before adding the chicken stock, lemon juice and capers. Simmer over low heat until the sauce thickens.
Pour the picatta sauce over the porkchops. Top with additional chopped Italian parsley. Serve with lemon slices.
