Place chops between wax paper and pound to ¼ inch thickness. In a bowl, place the flour and stir in paprika, salt and pepper. In another bowl, beat eggs with milk. In a third bowl, pour in the panko breadcrumbs along with the minced parsley and toss together.
Coat the chops first with flour, then dip into the egg mixture and finally the breadcrumbs. The coated chops can be prepared ahead of time an refrigerated a day ahead.
When ready to cook, heat the butter and oil in a pan over medium high heat. Gently place the chops into the pan and brown on each side for approximately 4 minutes per side. Serve with lemon slices as a garnish.