Coarsely chop the pear slices and set aside.
To make the chutney, melt the butter in a large non-reactive saucepan over medium-high heat. When the butter is hot, add the onion and sauté 5 minutes, stirring occasionally. Add the pears and continue to cook 5 minutes more, stirring often. Add the vinegar, sugar, raisins, cinnamon, 1 teaspoon salt and 1/2 teaspoon pepper, and bring the ingredients to a simmer. Continue cooking until the pears begin to break down and the mixture thickens. Remove from heat and keep warm.
For the schnitzel, pound the pork chops using a mallet until they’re approximately 1/4-inch thick. Combine the panko, Parmesan cheese, parsley, and remaining salt and pepper.
Set up a standard breading station by filling three 2-inch half hotel pans: one with flour lightly seasoned with salt and pepper, a second with the eggs beaten with 1/2 cup water, and the third with the panko mixture.
To bread the pork, dip a flattened cutlet in the flour, then the egg wash, and finally the panko. Place the breaded cutlets on a sheetpan lined with parchment paper and refrigerate, uncovered, until you’re ready to cook them.
To cook, preheat the oven to 350 degrees F and heat the oil in a large skillet over a medium-high heat. Working in batches, fry several breaded cutlets at a time, on both sides, until crispy and golden brown. Remove to a clean, parchment-lined sheet pan and place in the oven to keep warm until ready to serve.
To serve, top each cutlet with 1/4 cup chutney.