Tenderize the pork: Using the flat end of a meat tenderizer, pound the pork working from the center out until the cutlets are ¼" thick. Season each pork cutlet with salt and pepper.
Bread the pork: Prepare 3 shallow dishes. One will have the flour, one will have the eggs (beaten), and the last one will have the breadcrumbs. Season each dish with salt and pepper. Dredge each cutlet through flour on both sides, next through the beaten egg and finally through the breadcrumbs. Place them on a large plate and repeat with remaining cutlets.
Fry the pork: Fill a large skillet with about ½" of oil over medium-high heat and heat it until it's 350°F. Fry the cutlets for about 2-3 minutes on each side or until they're a nice deep golden brown. Transfer to a paper towel lined plate and repeat with remaining schnitzel. You might have to change the oil halfway through if it gets too dirty.
Serve: Serve with lemon wedges and mustard over mashed potatoes.
I used pork cutlets because they are boneless and I find they are easier to work with and pound, but pork chops work as well, though I would remove the bones first.
Work slow and deliberately when tenderizing the pork so you don't tear holes in the cutlets. Get them nice and thin!
Test your oil by placing a small piece of bread to make sure it's hot enough to add your pork. If it's too cold, it'll absorb too much oil and become greasy.
Keep a close eye on your cutlets as they're frying. Adjust the heat as needed to make sure you get the perfect color.
Leftovers: Store your schnitzel in an airtight container in the fridge, and it will last 3-4 days. To reheat, place it on a baking sheet and bake at 400°F for 10-15 minutes, and turn halfway through. This isn't a great one to reheat in the microwave because the breading will get soggy.
Freezing: You can also freeze your schnitzel if you'd like! They will store well in either a large freezer bag, or an airtight container. Lay them all flat on a baking sheet, cover with plastic wrap, and freeze for an hour before putting them in a container. This will prevent them from sticking and freezing into a lump.
Reheating: To reheat, bake the frozen pieces at 400°F for 25 minutes, turning halfway through.