Prepare the meat

• Cut the pork tenderloin into thick medallions.
• Flatten each piece with a meat mallet until thin and even.
• Season both sides with salt and black pepper.

Set up the breading station

• Place the flour in a bowl.
• Beat the eggs in a second bowl.
• Mix the breadcrumbs with the paprika in a third bowl.

Bread the schnitzels

• Coat each piece in flour, shaking off the excess.
• Dip it in the beaten egg.
• Press it firmly into the breadcrumbs on both sides.

Fry until golden

• Heat the oil in a frying pan to about 170 °C.
• Fry the schnitzels in batches until deep golden and crispy, turning once.
• Drain on a cooling rack.

Serve

• Serve the schnitzels hot with lemon wedges.