Begin by placing the pork chops or chicken breasts between two sheets of plastic wrap.

Gently pound the meat to about 1/4 inch thickness using a meat mallet.

Season both sides of the meat with salt and pepper.

Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for breadcrumbs.

Dredge each piece of meat in flour, shaking off excess.

Dip into the beaten eggs, ensuring it is fully coated.

Coat the meat in breadcrumbs, pressing gently to adhere.

Heat oil or clarified butter in a large skillet over medium-high heat.

Carefully add the breaded schnitzels to the pan and fry for 3-4 minutes on each side until golden brown.

Drain on paper towels before serving.