Pork Schnitzel

4 boneless pork chops (1 pound total), pounded to ¼ inch thickness
1/4 cup flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 eggs, beaten
2 tablespoons milk
1 cup fine dry bread crumbs
oil for frying
lemon wedges

1. Use a mallet to pound the pork cutlets to 1/4 inch thickness between sheets of plastic wrap.
2. Set out 3 shallow bowls: one with a mixture of the flour, salt, and pepper, the second with the egg and milk whisked together, and the third with a mixture of the bread crumbs and paprika.
3. Heat the oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the bread crumbs.
4. Working in batches, sauté the cutlets for about 2-3 minutes per side until golden brown. Remove the cutlets from the skillet, drain on a paper towel-lined plate, and cover with foil or place in a warm oven to keep warm. Serve with plenty of fresh lemon juice squeezed over the cutlets.