Preparing the Schnitzel: Place pork cutlets between two sheets of plastic wrap and gently pound with a meat mallet to about ¼-inch thickness. Season both sides with salt and pepper. Set up a breading station: flour in one shallow dish, beaten eggs in another, and breadcrumbs mixed with paprika in a third. Dredge each cutlet in flour, then dip into egg, and finally coat evenly with breadcrumbs. Heat vegetable oil in a large skillet over medium-high heat. Fry schnitzels 3–4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

Preparing the Lemon and Dill Potatoes: Boil potatoes in salted water until tender, about 12–15 minutes. Drain. In a skillet, melt butter or heat olive oil over medium heat. Add potatoes and sauté 2–3 minutes to lightly crisp edges. Remove from heat and toss with lemon juice, chopped dill, salt, and pepper.