If using pork chops, trim any large fat deposits. Place each pork piece between two sheets of plastic wrap or in a large resealable bag. Using a meat mallet or the flat side of a heavy skillet, gently pound each piece to an even thickness of about 1/4 inch. This helps them cook quickly and evenly. Pat the pork dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Set up breading stations

Place the flour in a shallow dish. In a second shallow bowl, whisk together the 2 large eggs and 2 tablespoons milk until combined. In a third shallow dish, combine 1 1/2 cups breadcrumbs (or panko), 2 tablespoons grated Parmesan (if using), 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika; stir to combine.

Bread the cutlets

Working one at a time, dredge each pork piece in the flour, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl. Press into the breadcrumb mixture, coating thoroughly and pressing crumbs into the meat so they adhere. Place breaded cutlets on a wire rack (or plate) and let rest for 10 minutes — this helps the coating adhere and prevents it from falling off when frying.

Heat the pan

In a large skillet (cast-iron or heavy-bottomed preferred), pour in 1/2 cup vegetable oil and place over medium-high heat. Heat until shimmering and a breadcrumb dropped in sizzles immediately but doesn't burn (about 350°F if using a thermometer). Reduce heat slightly if oil smokes.

Fry the cutlets

Carefully add cutlets to the hot oil in a single layer without overcrowding the pan (work in batches if necessary). Fry until golden brown and crisp on the first side, about 2.5–3 minutes. Flip and cook the other side until golden and the internal temperature reaches 145°F (about another 2–3 minutes depending on thickness). Adjust heat as needed to avoid burning the crust. If oil gets too hot, lower heat; if it isn't browning enough, increase slightly.

Finish with butter (optional)

If using butter, reduce heat to low, add 1 tablespoon unsalted butter to the pan and spoon the melted butter and hot oil over the cutlets for 15–30 seconds to add flavor and shine.

Drain and rest

Transfer cooked cutlets to a wire rack set over a baking sheet or to a plate lined with paper towels to drain any excess oil. Let rest for 3–5 minutes; this allows juices to redistribute and ensures a juicy cutlet.

Serve

Serve the pork cutlets hot with lemon wedges for squeezing over, and garnish with chopped fresh parsley if desired. Suggested accompaniments: mashed potatoes, simple green salad, or steamed vegetables.