Prepare the pork. Place the boneless pork loin chops on a cutting board between two pieces of plastic wrap. Using a meat mallet, gently pound each chop to about ¼-inch thickness. Try to keep the thickness even so the meat cooks evenly.

Set up the breading station. Place the flour (if using), beaten eggs, and breadcrumbs in three separate shallow bowls or plates. Season both sides of the pork with salt, pepper, and paprika.

Bread the schnitzels. Lightly coat each pork chop in flour, shaking off any excess. Dip it into the beaten eggs, allowing the extra egg to drip off. Finally, coat both sides with breadcrumbs without pressing them firmly into the meat. Repeat with the remaining pork chops.

Heat the oil. Pour enough vegetable oil into a large frying pan to generously cover the bottom, approximately ¼ inch deep. Heat over medium-high heat until the oil reaches about 340–350°F (170–175°C). The breadcrumbs should sizzle immediately when dropped into the oil.

Fry the schnitzels. Carefully place the breaded pork chops into the hot oil without overcrowding the pan. Fry for approximately 2–3 minutes per side, depending on thickness, until golden brown and crispy. Make sure the pork reaches an internal temperature of 145°F (63°C). Transfer to a wire rack or paper towel-lined plate to drain excess oil.

Serve and enjoy. Serve the schnitzels immediately while they’re hot and crispy. Add fresh lemon wedges for squeezing over the meat. I love serving mine with German potato salad or French fries, just like we enjoyed growing up!