Step 1

Place two cutlets (i.e. schnitzels) at a time onto a cutting board and cover with plastic wrap. Pound with a meat mallet to tenderize and thin out. Flip on the other side, cover again and repeat.

Step 2

Season the tenderized schnitzels with salt and pepper on both sides.

Step 3

Set up a standard breading procedure of three bowls - one filled with flour, one with the eggs (beaten) and one with bread crumbs.

Step 4

Heat the cooking oil in a pan to 350 F.

Step 5

Dredge each schnitzel in flour, shake off excess, dip in the beaten eggs, then in the bread crumbs. Make sure each cutlet is nicely covered with bread crumbs.

Step 6

Gently ease each schnitzel into the pan (do not overcrowd, two at a time is good) and fry for about 2-3 minutes (depending on how big). Turn over to fry the opposite side for another 2 minutes. Remove when they turn golden.

Step 7

Place on a paper towel lined plate and either serve immediately or transfer to a baking sheet in a 150 F oven to keep warm and crispy until it is time to serve.