Spread pork on a cutting board or baking sheet, cover with plastic wrap, and pound with a Meat Mallet until pork loins are very thin, even pieces. Season both sides with salt and pepper.
Combine panko, cheese, flour, parsley, garlic salt, thyme and paprika in a medium-sized bowl. Whisk together eggs in a separate bowl.
Dip pork loins, one at a time, into eggs and then into the dry ingredient mixture, coating each side completely. Place coated pork loins on a large plate or baking sheet.
Heat cooking oil in a medium-large pan (my absolute fave!). Cook pork loins for 3 minutes on each side and until fully cooked through.
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Notes
For faster cooking, purchase thinly sliced pork chops.
If you have extra time, allow pork chops to sit on the counter for 10-20 minutes prior to cooking. Giving the pork a little time to warm up will keep the outside from cooking much faster than the inside.
Use a meat thermometer (we recommend the Thermapen) to check the pork's internal temperature, which should be 145°F at fully cooked.
For added flavor, squeeze some lemon juice over the cooked pork loin.