4 boneless center cut pork chops cutlets, 1/2 inch thick
1/2 cup flour
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 tsp garlic powder
1 egg, beaten
2 tbsp milk
3/4 cup panko
1 tsp sweet smoked paprika (but regular paprika would work too)
3 tbsp canola oil
Place a pork cutlet on a cutting board between two pieces of saran wrap or wax paper. Gently pound the pork cutlet to 1/4-1/8 inch thickness using a meat mallet. Repeat with remaining cutlets.
Create a breading station using shallow pans or bowls. The first shallow pan should have the flour, s&p and garlic powder. Stir to combine. The second shallow pan should have the lightly beaten egg, mixed with the milk. The last shallow pan should have the panko breadcrumbs and paprika. Dip each pork cutlet into the flour mixture, then the egg, and then the panko breadcrumb mixture. Be sure to shake off excess flour and egg before proceeding onto the next step. Coat both sides of the pork cutlets in panko breadcrumbs, patting to make sure panko adheres if necessary.
Heat the oil in a large nonstick skillet on moderately high heat. Saute the cutlets for 2-3 minutes on each side. You will probably have to do two at a time. Remove the cutlets from the skillet as they are finished and set aside on a plate covered with foil. Repeat with the remaining pork.
Serve with mustard and lemon wedges.