Lightly beat the eggs in a shallow bowl. Set aside. Mix together the breadcrumbs, cheese, and Italian seasoning in another shallow bowl (as pictured below).
Season the pork chops with salt and pepper. Designate one of your hands as the “wet hand” and the other one as the “dry hand.” With your wet hand, toss the pork in the egg mixture until coated, then with your wet hand, drop the pork on top of the breadcrumb mixture. With your dry hand sprinkle some breadcrumbs on top, and then toss around until fully breaded. Place on a plate and repeat until all pieces are breaded.
Heat the olive oil in a large skillet over medium-high heat. Cook the pork chops until golden brown on both sides and cooked all the way through (no longer pink in the middle), about 6 to 8 minutes. Squeeze lemon over top, garnish with parsley (if desired) and serve.