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Place the pork chops between two sheets of cling film and pound them until very thin and even.
Season both sides with salt, pepper, garlic powder and paprika.
Set up three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs in the third.
Coat each pork cutlet in flour, then egg, then breadcrumbs, pressing gently so the crumbs adhere well.
Heat about ½ cm of oil in a large frying pan over medium-high heat.
Fry the schnitzels for 2–3 minutes per side, until beautifully golden, crisp and cooked through.
Transfer to a paper towel-lined plate to drain briefly.
Sprinkle with fresh parsley and serve immediately with plenty of lemon wedges and a creamy potato salad or your favorite side.
Tip: For an extra-crispy crust, don't press the breadcrumbs too firmly onto the pork; the loose, craggy crumbs create that gorgeous texture.