What's Cooking: Uncle Giuseppe's Marketplace's pork parmigiana

Chef Vinny Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make pork parmigiana.
• 2 pork chops (bone in)
• 1 cup seasoned bread crumbs
• ½ cup flour
• 3 whole eggs
• ¼ cup pecorino
• 2 tbs. parsley (chopped)
• 1 cup oil (for Frying)
• ¼ cup shredded mozzarella
• ¼ cup fresh mozzarella
• 1 ½ cup marinara
1. To prepare breading station;
2. Place bread crumbs in a shallow dish.
3. Place flour in a shallow dish.
4. Crack eggs and place in a shallow bowl with half the pecorino and one tbs. of parsley.
5. Place pork chops between to pieces of plastic wrap.
6. Using a meat mallet pound the chops until they are super thin.
7. Make two or three small cuts along the edge of the chops. (This will ensure that the chops don't curl during the cooking process.)
8. Heat a skillet with the oil and start to bread the chops.
9. To bread the chops first dredge them in flour then in egg and lastly with the bread crumbs. (Make sure to press down on the chops making sure the bread fully adheres to the meat.)
10. Fry until golden brown on both side and meat is fully cooked.
11. Once meat is fully cooked remove from oil and place on an oven safe pan.
12. Pat the chops with paper towel to remove excess oil.
13. Place two tbs. of marinara on to the center of each chop.
14. Combine the fresh and shredded mozzarella and place on top of the marinara sauce evenly.
15. Place in a broiler for two to three minutes or until cheese is melted and slightly golden.
16. Serve over the remaining marinara sauce and garnish with parsley.