with a meat mallet pound each pork chop until they are roughly twice the original size an very very thin. Pound firm but don't smash the meat.
Season meat with salt, pepper and paprika powder. Set aside.
Mix the two eggs with the milk in a bowl.
Coat each Pork Schnitzel first in flour, than in egg mix and at last in the bread crumbs.
Heat one or two table spoons of butter in a large pan over medium heat. You can ad a drop of oil to prevent the butter from burning.
Once the butter is melted and the pan is hot ad the breaded Schnitzel. Take care not to crowd the pan, rather fry the Schnitzel in portions than overcrowd the pan.
Fry quickly until the breading turns golden brown. If necessary, add some more butter, this will help to achieve the right color. Frying will only take a couple of minutes on each side since the meat is so thin.
After approximately 4 minutes total frying time, remove Schnitzel from pan and pat dry in a piece of kitchen towel. This will help to remove excess fat and safe you some calories.
Garnish each Schnitzel with a lemon slice (the lemon juice ads a great flavor to the Schnitzel).
Serve traditionally with French Fries and ketchup or with Roast Potatoes and a light gravy or with a German Potato Salad.