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Trim any unwanted fat from 4 boneless pork or veal chops.
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Place the pork or veal chops between two layers of plastic wrap on a countertop. Using a mallet, pound the chops until they are 1/4-inch thick. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
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Add 1 cup all-purpose flour to a shallow dish. In another shallow dish, whisk together 2 large eggs with 1 tablespoon lemon juice. Add 1 cup plain bread crumbs to a third shallow dish.
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Pour 2 cups Vegetable oil into a large 11 to 12-inch skillet to a depth of about 1/4 inch. Heat the oil to 350 degrees Farhenheit over medium-high heat, adjusting the heat source as needed to maintain temperature.
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Dredge each chop in the flour, ensuring it's fully coated. Then, dip it into the egg mixture, and finally, coat with bread crumbs.
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Fry the chops in the hot oil for 3 to 4 minutes on each side or until they reach an internal temperature of 145 degrees F, and are browned and crisp. Depending on the size of your skillet, you may need to work in batches to avoid overcrowding.
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Serve hot, garnished with Lemon slices or wedges.
