• Dry pork cutlets with a paper towel. Sprinkle pork cutlets with a small amount of salt and pepper, then cover them with parchment paper (or plastic wrap.)
• Using a meat mallet, lightly pound each pork chop, depending on how thin you like them, thinner chops cook faster.
• Add flour to a shallow dish (pie pans work great for this), add salt, pepper and paprika, if using. (You can also use garlic powder if you like.)
• Beat eggs and add them to a second shallow dish
• Add panko crumbs to the third dish.
• Starting with the flour, dredge the pork and shake off excess.
• Follow up with the egg mixture
• Lastly, dredge the pork chop in the panko crumbs. You may need to press down a little to get them to stick.
• Meanwhile, heat oil in a large skillet (iron skillets are perfect for this job) over medium heat.
• Carefully add the triple-coated pork chops to the hot oil in a single layer and cook until the bottom is golden brown and crispy. Flip, then cook until the second side is golden brown. You can use a meat thermometer to check the temperature. It should be 145 degrees Fahrenheit.

Creamy Dill Sauce

• Mix sour cream, dill pickle, and dried dill in a small bowl.
• Serve the pork schnitzel with creamy dill sauce and freshly cracked black pepper. Garnish with lemon wedge which can then be squeezed over the top before eating.