My German nana shared this at a party with Southerners, and everyone raved about it

Place the pork chops or chicken breasts between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/4 inch thick.
Season both sides of the meat with salt and pepper.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs.
Dredge each piece of meat in the flour, shaking off the excess, then dip it into the egg mixture, and finally coat it with breadcrumbs, pressing gently to adhere.
Heat the vegetable oil or clarified butter in a large skillet over medium-high heat.
Fry the schnitzels in batches, cooking each side for about 3-4 minutes until golden brown and crispy.
Transfer the cooked schnitzels to a paper towel-lined plate to drain any excess oil.
Serve immediately with lemon wedges on the side.