Place pork cutlets between plastic wrap and gently pound to 1/4-inch thickness using a meat mallet. Season both sides with salt and pepper, then let rest at room temperature for 15 minutes. Pro tip: Even thickness ensures uniform cooking - aim for consistent 1/4-inch throughout

Arrange three shallow dishes in a row. Place flour in the first dish. Beat eggs in the second dish. In the third dish, combine panko breadcrumbs, regular breadcrumbs, paprika, and garlic powder. Pro tip: Keep one hand for dry ingredients and one for wet to avoid breading your fingers

Dredge each pork cutlet in flour, shaking off excess. Dip into beaten eggs, allowing excess to drip off. Press firmly into breadcrumb mixture, ensuring complete coverage on both sides. Pro tip: Press the breadcrumbs gently but firmly to ensure they adhere well during cooking

Place breaded cutlets on a wire rack and let rest for 10 minutes to help the coating set. Pro tip: This resting period prevents the breading from falling off during cooking

Heat vegetable oil and butter in a large skillet over medium-high heat until shimmering. The oil should be about 350°F - test with a breadcrumb that should sizzle immediately. Pro tip: The right temperature is crucial - too hot and the outside burns before the inside cooks

Carefully place breaded cutlets in the hot oil, cooking 2 at a time to avoid overcrowding. Cook for 3-4 minutes per side until golden brown and internal temperature reaches 145°F. Pro tip: Don't move the cutlets too soon - let them develop that beautiful golden crust first

Transfer cooked schnitzel to a wire rack or paper towel-lined plate. Serve immediately while hot and crispy. Pro tip: Serve within 5 minutes for the crispiest coating