Place the pork chops between 2 sheets of plastic wrap and pound them with the flat side of a meat tenderizer until they’re ¼ inch thick. Lightly season both sides of the chops with salt.

Lightly beat the eggs in a shallow bowl. Divide the Parmesan cheese between 2 bowls so you can do a dry, wet, dry dipping of the chops.

Place a chop in the first bowl of Parmesan, then dip the chop in the eggs, and then in the second bowl of Parmesan, coating both sides and all edges. Repeat with the remaining chops.

Heat the fat to about 330°F in a large cast-iron skillet. When hot, add the schnitzel two at a time and fry for 2 to 3 minutes on each side, until deep golden brown. Transfer the schnitzel briefly to a plate lined with paper towels. Before making the second batch, add more fat if needed to maintain about ¹⁄₈ inch of oil in the skillet. Serve the schnitzel immediately.

Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.