6 boneless top pork loin chops (1/2 inch thick, 1 1/2 pounds), trimmed
1/4 cup all-purpose flour
1/4 cup dried bread crumbs of Panko crumbs
½ tsp Paprika
½ tsp Garlic powder
½ tsp fresh Tarragon
1/4 cup milk
3 tablespoons Canola or Vegetable oil
1/3 cup fresh squeezed Lemon juice
¼ cup Chicken Broth
Place the cutlet on a cutting board and cover with a piece of plastic wrap. With a meat mallet pound to 1/8-inch thick. Sprinkle both sides with salt. Place the flour along with the paprika and garlic powder in a dish with sides and whisk to blend. Add the Tarragon into the bread crumbs, and whisk together. Beat the egg and milk in bowl. Coat cutlets in flour mixture, shaking off excess; dip in egg mixture, then into bread crumbs mix, pressing crumbs to coat.
Heat oil in large nonstick skillet over medium-high heat. Working in batches, add cutlets to skillet; cook, turning once, until golden brown, about 3 minutes per side. Remove cutlets, place on a wrack over a tray and place in a warm oven.
Remove skillet from heat. Add lemon juice and broth. Stir to scrape cooked bits from bottom of pan. Return to heat; bring to a boil, stirring constantly, until liquid is reduced to 3 to 4 tablespoons.
Pour sauce over meat, and serve immediately.