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Find thin-cut chops with bone or place the chop between two sheets of plastic wrap and pound it to about 3/8 inches thick. Place the flour in a bowl or dish and add salt, pepper, and paprika. In a separate bowl, stir together the egg and milk. Dip the chop in the seasoned flour, then in egg-milk mixture, and then bread crumbs.
Heat the oil and butter in a large frying pan until sizzling hot. Fry the schnitzels until they are golden brown on both sides. If you have a bone in the chop, finish it up in a 425-degree oven for about 5 to 8 minutes. Serve with lemon slices, sweet-sour cabbage, or mashed potatoes.
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