Place the flour, beaten eggs, and panko breadcrumbs in 3 separate shallow containers. Season each pork chop with salt and pepper. One at a time, dredge the chops into the flour, shake off excess; then dip into beaten eggs and cover with panko breadcrumbs. Set breaded pork chops aside on a sheet pan.
Heat 2 tbsp of oil and 2 tbsp butter in a large skillet over medium high heat. Add 2 pork chops at a time and fry until golden brown for about 3-4 minutes. Using tongs, turn cutlets and cook for another 3-4 minutes. Transfer to a sheet pan lined with paper towels and season with sea salt. Repeat until all chops are fried. Set aside.
In a large bowl mix the mayonnaise and vinegar. Add the cabbage, apple, carrot, green onions, and 2 tbsp of parsley. Season with salt and pepper.
Serve chicken schnitzels with additional parsley and slaw on the side and enjoy!