From the pork loin, cut 7 steaks, equal in size and thickness, then trim off any fat. For each loin steak, cover with plastic wrap and pound to a centimeter in thickness with the smooth side of a meat tenderizer mallet.
Pour the bread crumbs onto a sheet pan or dish with raised sides.
In a large bowl, whisk together the flour, egg, salt, garlic powder, parsley, and water, until no clumps remain.
Dip each tenderized pork loin in the prepared batter, then coat in bread crumbs.
Once breaded, the pork loin can be either deep fried or pan fried in oil. To pan fry, preheat oil in a frying pan to 350 degrees F. Cook until golden brown on the underside, gently turn over and brown the other side. Once fully cooked, remove from oil and place on a wire rack or plate lined with a paper towel to drain off excess oil. Serve warm.