1. Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board, then cover with plastic wrap to prevent splatters. Pound cutlets with a meat mallet or the back of a heavy saucepan, until ¼-1⁄8 inch thick.
2. Set up three bowls. In the first, combine flour, garlic salt, paprika, and black pepper. In the second, add eggs and whisk with a fork. In the third, add panko crumbs.
3. Using a fork, dredge the pounded cutlet in flour. Then, dip in the beaten egg, letting excess egg drip back into the bowl; bread in panko crumbs. Repeat with remaining cutlets.
4. Once all cutlets are breaded, heat a large pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time, careful not to overcrowd the pan. Panfry 3–4 minutes per side or until cooked through. Reduce heat if browning too quickly. Remove to paper-towel-lined plate.