With a meat mallet, pound the pork cutlets to less than half inch thick, making sure to not hit the bone.

Heat a large heavy pan with at least a half inch of olive oil to 360°F oil temp.

In a large bowl, beat the eggs. Place the breadcrumbs on a plate or small baking sheet, and add the flour to a bowl.

Pat the pork chops dry with paper towels and season with salt and pepper on both sides. Dredge a pork chop in the flour and shake off the excess. Place the pork chop in the egg wash and let excess egg fall off. Place the chop in the breadcrumbs and cover on both sides then place on a parchment paper lined baking sheet.

Fry 1-2 pork chops at a time until golden on both sides (around 5-6 minutes total) then place on a wire rack and tent with foil to keep warm. Repeat for the remaining chops.

In a large broiler safe pan, heat the extra virgin olive oil over medium heat. Add the garlic and cook until golden, then add the cherry peppers. Turn the broiler on and set the rack to the second highest level.

Add the wine, stock, red wine vinegar, and lemon juice to the pan and turn the heat to high. Boil for ~5 minutes or until the sauce reduces by half.

Remove the pan from the heat and taste test the sauce. Season with salt and pepper as required. Place the pork chops into the pan and spoon over a couple of tablespoons of sauce per chop. Add the olives to the sauce and top each pork chop with parmesan cheese. Broil in the oven for 2-3 minutes or until the cheese has melted.

Place the pork chops onto a platter. Give the sauce a final taste test and add more lemon juice and salt and pepper if needed. Whisk the butter into the sauce 1 cube at a time. Pour the sauce around the chops. Sprinkle the parsley on top and serve. Enjoy!