Pork Schnitzel

Pound each chop about 1/4" (.6 cm) thick with a kitchen mallet. Sprinkle both sides of the meat with a little salt. Then dredge the meat first in flour. Then dip into egg and then in bread crumbs so it's coated completely.
Heat oil in large fry pan to a high heat and cook schnitzels one or two at a time (don't crowd) approximately 5 minutes until golden on first side. [Before flipping peek underneath to verify brownness. You only want to turn each one once to avoid drying out meat. Flip and fry second side about 5 minutes more until meat is fully cooked. Place on absorbent paper to drain before serving.
Serve with lemon wedges. A squeeze of lemon juice adds a nice accent.