Prepare the pork: Place cutlets between two sheets of plastic wrap and pound with a meat mallet until about 1/4 inch thick. Season both sides with salt and pepper.

Set up breading station: Place flour in a shallow dish. In another dish, beat eggs with 1 tbsp water. In a third dish, mix breadcrumbs with paprika.

Bread the cutlets: Dredge each cutlet in flour, shaking off excess. Dip in egg mixture, letting excess drip off. Then coat thoroughly with breadcrumb mixture, pressing gently to adhere.

Heat oil: In a large skillet, heat oil over medium-high heat until shimmering (about 350°F/175°C). Test by dropping in a breadcrumb - it should sizzle immediately.

Fry the schnitzel: Cook cutlets one or two at a time, about 3 minutes per side until golden brown. Don't overcrowd the pan. Transfer to a paper towel-lined plate.

Serve immediately: Garnish with lemon wedges and fresh parsley. Traditional sides include potato salad or buttered potatoes with parsley.