Traditional schnitzel is made with veal but you can do this with chicken breast as well.
1 pounds thinly sliced veal scaloppini
1/2 cup flour
1 ¾ cups bread crumbs or panko
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Canola oil for frying
1 lemon, cut into wedges
If necessary, gently pound veal cutlets 1/4-inch thick between 2 sheets of plastic wrap with a meat pounder, then cut into strips about 1 1/2 - by 3-inches.
Beat eggs with salt in a large shallow bowl.
Whisk together flour with 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow plate
Stir together bread crumbs with 3/4 teaspoon salt and 1/2 teaspoon pepper in another shallow plate.
Line a baking sheet with wax paper. Dip 1 piece veal in flour, shaking off excess, then dip in egg mixture, letting excess drip off, then press into bread crumbs, coating completely. Thread onto skewers in a back and forth manner. Set aside on a piece of parchment paper or foil.
Prepare a sheet pan lined with paper towel.
Heat 2-inches oil in a 6-qt heavy pot over moderate heat to 375 F on a thermometer. Fry cutlets a few at a time. The ends of the skewers should be poking out of oil), turning occasionally, until golden brown and just cooked through, 1 to 2 minutes per batch. Transfer to paper towels to drain briefly, then to a platter. Fry remaining cutlets in same manner. Serve hot or at room temperature.