Begin by preparing the meat. If using pork chops, place them between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the meat to about 1/4 inch thickness. If using chicken breasts, slice them horizontally to create thinner cutlets.

Season both sides of the meat with salt and pepper. Allow it to sit for a few minutes to absorb the flavors.

Set up a breading station. In one shallow dish, place the flour. In a second shallow dish, beat the eggs. In a third shallow dish, add the breadcrumbs.

Dredge each piece of meat in the flour, shaking off any excess. Next, dip it into the beaten eggs, ensuring it is fully coated, and then press it into the breadcrumbs, covering both sides completely. Repeat this process for all pieces of meat.

Heat the vegetable oil or clarified butter in a large skillet over medium-high heat. Once the oil is hot (a breadcrumb dropped into the oil should sizzle), carefully add the breaded schnitzels to the pan. Do not overcrowd the skillet; cook in batches if necessary.

Fry the schnitzels for about 3-4 minutes on each side, or until they are golden brown and cooked through. Use tongs to flip them gently to avoid breaking the coating.

Once cooked, transfer the schnitzels to a paper towel-lined plate to drain any excess oil.

Serve the schnitzels hot, garnished with chopped parsley and accompanied by lemon wedges for squeezing over the top.