Prepare the pork: Place each pork chop between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound to about ¼-inch thickness. This tenderizes the meat and ensures even cooking. Season both sides with salt and pepper.

Set up the breading station: In three shallow bowls or plates, place the flour in the first (seasoned with salt, pepper, and paprika if using), beaten eggs in the second, and breadcrumbs in the third. This assembly line makes breading quick and mess-free.

Bread the cutlets: Dredge each pounded pork chop in flour, shaking off excess. Dip into the eggs, letting excess drip off. Finally, coat evenly in breadcrumbs, pressing gently to adhere. Place on a plate and repeat with all pieces.

Heat the oil: In a large skillet, heat about ½-inch of oil over medium-high heat until it shimmers (around 350°F if using a thermometer). Don't overcrowd the pan – fry in batches if needed.

Fry the schnitzel: Carefully add breaded pork to the hot oil. Fry 3-4 minutes per side until golden brown and crispy. The internal temperature should reach 145°F for safe, juicy pork.

Drain and rest: Transfer to a paper towel-lined plate to drain excess oil. Let rest for 2 minutes – this keeps the crust crisp.

Serve immediately: Squeeze fresh lemon over the top and garnish with parsley. Enjoy your homemade pork schnitzel while hot!