Pound pork or veal cutlets thin and even
Season both sides with salt and pepper
Set up three shallow dishes with flour, beaten eggs, and breadcrumbs
Dredge each cutlet in flour
Dip each cutlet in beaten eggs
Coat each cutlet in breadcrumbs
Heat oil or clarified butter in a large skillet over medium-high heat
Fry the cutlets until golden brown on both sides
Drain on paper towels
Serve immediately with lemon wedges