Place the pork chops (or veal cutlets) between two pieces of plastic wrap and pound them down to about 1/2 inch thick. Season both sides with salt and pepper.

Set up a breading station: place flour in one shallow dish, beaten eggs in another, and spread breadcrumbs in a third dish.

Dredge each piece of meat in the flour, shaking off any excess, then dip into the beaten eggs, allowing excess egg to drip off, and finally coat thoroughly with breadcrumbs.

Heat enough vegetable oil in a large skillet over medium-high heat to cover the bottom of the pan.

Carefully add the breaded schnitzels to the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through.

Remove the schnitzels and let them drain on paper towels to remove excess oil.

Serve hot, alongside lemon wedges for squeezing over the top.