Pork Schnitzel

For 4 servings, prepare 600 g pork loin, 90 g all-purpose flour, 2 eggs, 150 g breadcrumbs, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 teaspoon paprika, 300 ml neutral oil, and 1 lemon. Cut the pork into 1.5 cm slices, place each piece between sheets of plastic wrap, and pound until every section is no thicker than 5 mm. Divide the salt and pepper over both sides. Pat away visible surface moisture so the flour forms a thin, even first layer. Mix the flour with the paprika and beat the eggs in a separate shallow dish. Pass each cutlet through the seasoned flour, egg, and breadcrumbs in that order, letting the excess fall away between coatings. Attach the breadcrumbs with a light covering motion and avoid pressing them firmly into the meat. Pour the oil into a wide pan and heat it to 170 to 175°C. Fry only 1 or 2 cutlets at a time, with the oil reaching about halfway up the meat. Maintain medium heat and cook each side for 2 to 3 minutes. Gently shake the pan so hot oil moves underneath the coating and helps it lift from the pork. Remove each schnitzel when both sides are evenly golden and the crust has visibly puffed. Drain the pieces briefly on paper towels without stacking them, then serve hot with fresh lemon for squeezing.