Start by tenderizing the veal medallions. Place each piece between two sheets of plastic wrap and gently pound them to about 1/4 inch thick using a meat mallet. This step ensures the meat cooks evenly and stays tender.

Prepare a station with three shallow dishes. In the first dish, add the plain flour. In the second, whisk the eggs lightly. In the third dish, mix the panko breadcrumbs with the grated Parmesan cheese and smoked paprika.

Take each medallion and coat it in flour, shaking off any excess. Then dip it in the whisked eggs, letting any extra drip off before placing it in the breadcrumb mixture. Press the crumbs onto the veal, ensuring an even coating. Repeat this process for each piece.

In a skillet, heat enough oil over medium-high heat to cover the bottom. You want it hot enough that a few breadcrumbs sizzle when they hit the pan, but not so hot that it smokes.

Carefully place two breaded medallions into the hot oil, avoiding crowding. Fry for about 3-4 minutes on each side until golden brown. Use a spatula to flip them over gently. Once cooked, transfer the schnitzels to a plate lined with paper towels to absorb excess oil.

Plate the schnitzels and serve with lemon wedges on the side. A squeeze of lemon elevates the dish, cutting through the richness beautifully.