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1 Use A Meat Hammer To Pound The Pork Cutlets To 1/4-1/8 Inch Thickness. Cut Small Slits Around The Edges Of The Cutlets To Prevent Curling. 2 Set Out 3 Shallow Bowls. One With A Mixture Of The Flour, Seasoned Salt, And Pepper. The Second With The Egg And Milk Whisked Together. The Third With A Mixture Of The Bread Crumbs (Or Panko) And Paprika. 3 Heat The Olive Oil In A Large Skillet On Medium High Heat. Dredge The Cutlets First In The Seasoned Flour, Then Dip The Cutlets In The Egg Mixture, And Then Into The Mixture Of Bread Crumbs And Paprika. 4 Working In Batches, Saut
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