Place a pork chop between wax paper and flatten out by hitting it with a rolling pin or meat tenderizer. They should be about 1/2 inch thick when finished.
Set up an assembly line from left to right as follows: Pork chops, bowl with 1 cup of flour, bowl with the egg and milk beaten, bowl with other cup of flour with salt, pepper, and paprika mixed in, cookie sheet. Try to keep one hand clean at all times to make clean-up easier!
Coat each pork chop in flour, then egg wash, then flour again, and then place the finished product on the cookie sheet. Repeat until all the chops are coated.
Fill a skillet almost halfway with oil and heat slowly on medium-low or until the temperature reaches 300.
Carefully lay the pork cutlets in the oil - make sure not to crowd the pan! - and cook until they're golden brown on each side (about 2-2 1/2 minutes per side depending on thickness). Once cooked, remove from the oil and place on some paper towels to drain the excess oil.