Place chicken breasts or pork cutlets between plastic wrap and gently pound to 1/4-inch thickness using a meat mallet. Season both sides with salt and pepper.

Set up three shallow dishes: flour seasoned with salt and pepper in the first, beaten eggs in the second, and panko breadcrumbs mixed with paprika in the third.

Dredge each cutlet in flour, shaking off excess, then dip in beaten eggs, and finally coat thoroughly with seasoned breadcrumbs, pressing gently to adhere.

Heat avocado oil in a large skillet over medium heat until shimmering. The oil should be about 1/4-inch deep.

Carefully place breaded cutlets in the hot oil, working in batches to avoid overcrowding. Cook for 3-4 minutes on the first side until golden brown.

Flip cutlets and cook for an additional 2-3 minutes until the second side is golden brown and internal temperature reaches 165°F for chicken or 145°F for pork.

Transfer to a paper towel-lined plate to drain briefly, then serve immediately with lemon wedges and fresh parsley.