45 - 6 ounce pork steaks, pounded to ¼ inch. (I find that it is easiest to pound them by placing them, one at a time, in a large zip lock bag. It's more secure and thicker than plastic wrap.) You could also use boneless skinless chicken breast or veal chops.
salt and pepper
¼ to ½cupflour
½ to ¾cupbread crumbsI use crushed panko
Oil for frying
Set up 3 shallow dishes. Place the flour in one, the eggs in another and the bread crumbs in the final dish.
Heat ½ inch oil in a large skillet to about 350º F.
Season the schnitzel with salt and pepper.
Working one at a time (or as many as can fit the pan without crowding); dip the schnitzel into the flour to cover completely on both sides; then dip in the egg until coated, then toss in the breadcrumbs until coated. Place the schnitzel into the hot oil; do not crowd; cook about 3 minutes on one side, then turn and cook the other side. (You want them golden brown; you also might want to swirl the pan to make sure the meat does not stick to the bottom or use a fork to move it gently about. Be gentle though, you don't want to knock off the coating). Remove the schnitzel to a warm plate and serve with lemon wedges.