Pierce the potatoes a few times with a fork. Microwave until tender, 12 to 15 minutes; let cool 5 minutes. Meanwhile, pulse the crackers in a food processor until finely ground. Transfer to a shallow dish and season with the paprika and a few grinds of pepper.
Heat 3/4 inch olive oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Dip each cutlet in the beaten eggs, letting the excess drip off, then dredge in the cracker crumbs. Working in batches, add the pork to the skillet and fry until golden and crisp, 3 to 4 minutes per side. Drain on a rack; season with salt.
Put the peas in a microwave-safe bowl with 2 tablespoons water. Cover with plastic wrap; microwave until warmed through, 2 minutes. Drain and toss with the olive oil; season with salt and pepper.
Split the potatoes lengthwise. Mash the flesh with a fork; divide the cheese among the potatoes and mash to melt the cheese slightly, then top with the peas. Serve with the pork and lemon wedges.
Photograph by Ryan Dausch
Recipe courtesy of Food Network Magazine