In a serving bowl, stir together the vinegar, sugar, dill, salt, and pepper. Add the cucumber and onion and toss to combine. Hold in the fridge.
Place each pork chop in between two pieces of plastic wrap and use a meat mallet, rolling pin (or a bottle of wine) to gently pound the pork chops until they are of an even thickness between 1/4 and 1/3-inch thick.
Place the flour in a shallow bowl, combine the eggs and milk in another shallow bowl, and place the Panko breadcrumbs in a third shallow bowl. Season the flour and the egg-milk mixture lightly with salt and pepper. Stir the thyme into the Panko.
Season the pork lightly with salt and pepper. Then dip each piece into the flour, shaking off any excess, then the egg-milk mixture, then the Panko, pressing so that the bread crumbs adhere to the pork. Place the breaded pork on a plate or wire rack.
Heat 2 tablespoons of the oil in a large skillet until hot. Cook the pork for about 3 minutes on each side until golden brown and just cooked through; you may need to do this in at least two batches, adding more oil for the second batch as needed.
As the pieces of pork are cooked, place them briefly on a paper towel-lined plate to drain. Serve the pork with lemon wedges and the Cucumber Salad, if desired.
Notes
I like to use Panko breadcrumbs to make schnitzel. Panko breadcrumbs are light and fluffy and make a light and crunchy crust. You can also use plain dried breadcrumbs (skip the Italian seasoned breadcrumbs for this recipe). Crushed cornflakes are another less traditional option.