schnitzel should be made with tender veal,but pork will be just fine as well. a thin slice of meat (not sure what that part is called in english) but it has to be thin 1/2 cm usually (beat it with a rolling pin if its to thick) dip the piece of meat in flour first (add salt and pepper or whatever u like) , shake of excess flour, then dip it quickly in a bowl of beaten eggs and then in a bowl of bread crumbs (dry a loaf of bread and grind it to fine crumbs in a kitchen machine) for a thicker crust repeat the egg dipping and bread crumb dipping again, make sure the meat is sealed in this crust cook it in some oil (about 1 cm. not verry hot or it will burn quickly) untill its golden brown and crisp serve with wedges of lemon i cook this once a week and it tastes so much better then the salty ready made schnitzels bought in a store