Trim all fat from the pork chops.

Using a meat mallet, pound the pork to about 1/4 inch thick.

In a shallow, wide bowl, combine the flour, salt, black pepper, garlic powder, and paprika.

In another shallow, wide bowl, add the panko breadcrumbs.

In a third bowl, whisk the eggs.

Dredge each pounded pork chop in the flour mixture, then dip it in the egg, and finally coat it with the panko breadcrumbs.

In a large skillet or cast iron skillet, heat vegetable oil to 350 degrees Fahrenheit.

Place the breaded pork chop in the skillet and cook until it is golden brown on the bottom.

Flip it over and brown the other side as well.

Garnish the schnitzels with fresh parsley or dill and serve with lemon wedges.