If your cutlets are thick, place them between two pieces of plastic wrap or in a zip bag and gently pound with a rolling pin or the bottom of a pan to make them thinner.

Season the cutlets with salt and pepper on both sides.

Set up your breading line: one plate with flour, one bowl with beaten eggs, and one plate with breadcrumbs.

Dredge each cutlet in flour, shake off any excess, dip in egg, then press into breadcrumbs gently.

Heat the oil in a skillet to about 1/4 inch deep and at medium to medium-high heat until a breadcrumb sizzles when added.

Fry the breaded cutlets in batches for 2 to 3 minutes per side until deep golden brown.

Drain cooked schnitzels on a wire rack or paper towels and sprinkle with a pinch of salt right after frying.

Serve immediately with lemon wedges on the side for squeezing.