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Pound the pork chops between two sheets of plastic wrap with the flat side of a meat tenderizer until ¼ inch thick. Lightly sprinkle both sides with salt and freshly ground black pepper.
Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dredge the pork chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs.
Heat the oil to 330 degrees F. Use just enough oil so that the Schnitzels 'swim' in it. Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
Serve immediately topped with Homemade Brown Mushroom Gravy and garnished with chopped fresh parsley. Avoid completely drenching the Schnitzel with gravy so that much of the Schnitzel remains crispy.