If using 1/2-inch thick boneless pork chops, pound flat with a flat meat hammer. The best way to do it is to slip your pork chop into a large 1 gal plastic baggy and pound flat in order to get that “schnitzel” thickness.Using a flat 12"-15" skillet, add the cooking oil of your choice and make sure it is very hot. To tell if it is hot enough take just one drop of cold water and it should "pop" if hot enough. First, combine flour, salt, pepper and paprika if using. Dip and cover your pork chops with flour mixture. Next dip and cover in egg. Next dip and cover in the combination “Panko” Japanese bread crumbs and parmesan cheese. Note: When mixing the cheese and bread crumbs together you should be able to smell the cheese slightly.Put the breaded chop in pan with the hot cooking oil, turning over just once until golden brown. Generally you can put up to three chops in a pan and it cooks up very fast because it is thin, so be careful. This may also splatter a little so you may want to use a skillet screen.Take out of pan with long tongs and blot on paper towel before serving. This can be served with a variety of foods, like mixture of corn and green beans, pre-cut French fries, pork and beans, etc.