Season both sides of the cutlets with salt, pepper, and paprika.

Place flour in one bowl, whisk eggs with milk in another, and add breadcrumbs to a third bowl.

Dredge each cutlet in flour, dip into egg mixture, then coat evenly with breadcrumbs.

Heat vegetable oil in a large skillet over medium heat until hot but not smoking.

Fry schnitzels one at a time for 3–4 minutes per side until golden brown and crispy.

Transfer to paper towels to drain excess oil.

Serve immediately with lemon wedges and garnish with fresh parsley.