Choose thin cutlets of veal, pork, or chicken
Pound the cutlets to an even thinness
Season both sides with salt and pepper
Set up three shallow bowls with flour, beaten eggs, and breadcrumbs
Dredge each cutlet in flour
Dip the floured cutlet in beaten eggs
Coat the cutlet evenly with breadcrumbs
Press the breadcrumbs gently to help them stick
Heat oil or clarified butter in a skillet over medium-high heat
Fry the cutlets until golden brown on both sides
Drain on paper towels
Serve hot with lemon wedges