Place a thick plastic bag over pork chops and pound them with a meat mallet into a thickness of about 1/4 inch (6mm). Pound the meat gently and make sure to not make holes. I like to use the ridged side of the meat mallet to tenderize the meat but I'm being careful. You can also use the flat side that won't make any holes.

Season the cutlets on both sides with salt and pepper.

Prepare two shallow bowls or plates - add flour to one plate and the breadcrumbs to the other. Prepare one deeper plate for the eggs - beat the eggs with a fork.

Bread the Schnitzel: dredge one cutlet in flour on both sides, shake off excess flour. Dip in the beaten egg then coat in breadcrumbs (don't press the breadcrumbs into the cutlet). Place on a clean tray and repeat with the remaining cutlets.

Fry the cutlets: heat clarified butter or frying oil in a large frying pan over medium heat - at least 3/4 of the thickness of the Schnitzel. When the oil is hot (you can throw a pinch of breadcrumbs into the oil - if they're foaming intensely, the oil is ready) - place one or two Schnitzel in the pan (depending on how big is your pan) and cook on both sides until golden brown and cooked through in the middle.

Transfer to a plate or a wire rack and repeat with the remaining cutlets.

Serve right away with lemon wedges/slices and enjoy!