Pat pork chops dry with paper towels. Season both sides with salt and pepper.

Mix flour and Italian seasoning on a flat plate. Dust pork chops with flour mixture shaking off the excess.

Using a fork, on a flat plate, blend egg and water. Dip pork chops in egg mixture letting excess drip back onto plate.

On a third plate mix breadcrumbs and cheese. Coat the pork chops with crumbs gently pressing them into the meat. Shake off any loose crumbs.

Lay breaded pork chops in a single layer on a rack set inside a sheet pan. Chill at least 30 minutes or as long as a few hours, uncovered, in the refrigerator.

Heat (¼-inch deep) olive oil in a large skillet over medium-high heat until hot but not smoking.

Cook as many pork chops as possible that will fit in the skillet in a single layer. Cook 3 to 4 minutes per side or until brown and crisp on both sides.

Transfer chops to paper towels. Sprinkle with additional salt, if needed.

Serve immediately with desired sides and garnishes.