Pound each pork chop with a meat mallet until it is roughly twice the original size and very thin, about 1/4 inch.

Season the meat with salt, pepper, and paprika.

In a bowl, mix the two eggs with the milk.

Coat each pork schnitzel first in flour, then in the egg mix, and finally in the breadcrumbs, ensuring even coverage.

Heat one or two tablespoons of butter in a large pan over medium heat. Add a drop of oil to prevent the butter from burning.

Once the butter is melted and the pan is hot, add the breaded schnitzel. Do not overcrowd the pan; fry in portions.

Fry quickly until the breading turns golden brown, about 2-3 minutes per side. Add more butter if needed to achieve the right color.

Remove schnitzel from the pan and pat dry with a piece of kitchen towel to remove excess fat.

Garnish each schnitzel with a lemon slice.

Serve traditionally with French Fries and ketchup, Roast Potatoes and a light gravy, or German Potato Salad.