1. Prepare the Chops
   Trim any unwanted fat from the boneless pork or veal chops. Place each chop between two sheets of plastic wrap and, using a mallet, pound them until they are 1/4-inch thick. Season both sides with salt and pepper.
2. Set Up the Breading Stations
   Prepare three shallow dishes: one with all-purpose flour, another with whisked eggs combined with lemon juice, and the last with plain bread crumbs.
3. Heat the Oil
   Add vegetable oil to a large skillet, ensuring it covers the bottom to a depth of about 1/4 inch. Heat the oil over medium-high heat until it reaches 350°F. Monitor the temperature closely, adjusting the heat as needed to maintain it.
4. Bread the Chops
   Dredge each chop in flour, turning to coat evenly. Then dip it into the egg mixture, allowing excess to drip off, and finally coat it thoroughly with bread crumbs.
5. Fry the Schnitzel
   Working in batches if necessary to avoid overcrowding the pan, fry the breaded chops in hot oil for 3 to 4 minutes per side, or until golden brown and crispy. The internal temperature of the schnitzel should reach 145°F. Transfer cooked schnitzels to a plate lined with paper towels to drain excess oil.
6. Serve
   Serve the schnitzel hot, garnished with lemon slices or wedges for a refreshing touch. For extra flavor, consider topping with creamy Jägerschnitzel mushroom gravy.

Optional: For Jägerschnitzel Mushroom Gravy

• Sauté the Mushrooms: Melt butter in a medium saucepan over medium heat. Add sliced mushrooms and cook, stirring occasionally, until softened and browned (about 5 minutes).
• Make the Gravy Base: Sprinkle the flour over the mushrooms, stirring to coat evenly. Slowly pour in chicken broth and milk while stirring to prevent lumps.
• Thicken the Gravy: Increase the heat to high and bring the mixture to a boil. Reduce heat to low and simmer for 10 minutes, or until thickened.
• Serve: Spoon the gravy over the schnitzel or serve on the side.