Place each pork cutlet between sheets of plastic wrap or parchment and pound evenly to about 1/4 inch thick. Pat the cutlets dry with paper towels, then season both sides with the kosher salt and black pepper.

Prepare three shallow dishes. Add the flour to the first, beat the eggs with the water or milk in the second, and combine the panko with garlic powder, paprika, and Parmesan, if using, in the third.

Coat each pork cutlet in flour and shake off the excess. Dip it into the egg mixture, then press it into the panko mixture so the crumbs adhere without compressing the coating into a dense layer.

Place the breaded cutlets on a rack or plate for 5–10 minutes before frying. This short rest helps the coating set and makes it less likely to slip off in the skillet.

Heat about 1/8 inch of neutral oil in a large skillet over medium to medium-high heat. The oil should be approximately 350°F; test it by dropping in a breadcrumb, which should sizzle immediately.

Fry the schnitzels in batches without crowding the skillet for about 2–3 minutes per side. Turn them once and cook until the coating is deeply golden and the pork reaches at least 145°F internally.

Transfer each schnitzel to a wire rack instead of directly onto paper towels so steam does not soften the underside. Season lightly with the remaining salt, then serve immediately with lemon wedges and chopped parsley.