1. Preheat the oven to 200°F (93°C).

2. Place the pork chops between two sheets of plastic wrap and pound them to 1/4-inch (6 mm) thickness using a meat tenderizer or a rolling pin.

3. Season the pork chops with salt and pepper on both sides.

4. Set up three bowls: one with flour, one with beaten eggs, and one with bread crumbs.

5. Dredge each pork chop in the flour, shaking off any excess.

6. Dip the floured pork chop into the beaten eggs, allowing any excess to drip off.

7. Press the pork chop into the bread crumbs, making sure it is fully coated on both sides.

8. Heat the vegetable oil in a large skillet over medium heat.

9. Add the breaded pork chops to the skillet and cook for 3-4 minutes per side, or until golden brown and crispy.

10. Transfer the cooked pork chops to a baking sheet and place in the oven to keep warm.

11. Repeat the process with the remaining pork chops.

12. Serve the pork schnitzel with lemon wedges for squeezing over the top.