Use a mallet to flatten the pork cutlets.
Salt them on both sides.
In a flat-bottomed bowl, mix together the parsley, pinko, & peppercorns
Beat the eggs together in a separate flat-bottomed bowl.
Place the flour in a third flat-bottomed bowl.
Place a layer of paper towels by the stove.
Heat the oil in a large skillet.
Coat each chop in the flour, then the egg, then the parsley peppercorn mix.
Place in the pan and cook on both sides.
Pat off excess oil, plate, and serve.