Combine first 5 ingredients in a medium bowl. Place pork chops between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Dip chops in egg white; dredge in breadcrumb mixture.
Heat oil and butter in a large nonstick skillet coated with cooking spray over medium-high heat until butter melts. Add chops, and cook 3 minutes on each side or until browned. Drizzle with lemon juice. Sprinkle with parsley, if desired.