Begin by making the breading. Mix the flour, salt, pepper in a shallow bowl and set aside. Then, in another shallow bowl, whisk the eggs and milk until blended. In a third bowl, mix the bread crumbs and paprika until combined.
Next, pound the pork cutlets with a meat mallet until you've reached 1/4-in. thickness. When you have the desired thickness, pat the cutlets into the flour mixture, making sure to thoroughly coat both sides, then shake off excess. Next, dip the flour-covered cutlets into the egg mixture before dredging in the crumb mixture. Give the cutlets a good pat to help the crumb coating stick.
Then, using a large skillet over medium heat, add the oil and allow it to get to temperature. When the oil is ready, add the pork 2 cutlets at a time and allow to cook 2-3 minutes on each side or until you have a beautiful golden brown color. Remove and set aside, in a warm oven if desired, until ready to serve.
Serve with potatoes, red boiled cabbage, and gravy if desired!
