Combine panko, garlic, olive oil, salt, pepper, and parsley in shallow dish and toss to evenly coat the dish.
Transfer to the oven and bake at 350ºF for 15 to 20 minutes or until light golden brown.
Remove from the oven and let cool, add the Parmigiano-Reggiano, and toss to incorporate.
Raise the oven temperature to 450°.
Place the flour in another shallow dish.
Beat the eggs and put in another shallow dish.
Lightly salt each side of the pork chops, then dredge each pork chop in the flour, shaking off any excess, then in the eggs, and finally in the panko mixture, pressing lightly to allow panko to adhere evenly to the pork chops.
Spray a wire rack with cooking spray and place on a baking sheet.
Transfer the breaded pork chops to the wire rack and bake for 20 minutes.
In a small bowl, mix all of the ingredients for the vinaigrette, slowly adding the olive oil while whisking.
Using a mandoline, shave the fennel bulbs to 1/16-inch slices. Toss with the dressing and add the capers, then arrange on a serving platter.
Remove the pork chops from the oven and let rest for 3 minutes. Slice each pork chop into 1/4-inch slices and place on the fennel salad. Serve immediately.