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Prep Pork Chops: Place the pork chops between two sheets of plastic wrap and pound them with the flat side of a meat tenderizer or a rolling pin until ¼ inch thick. Season both sides with salt and pepper.
Heat a pot with 2-3 inches of oil, to about 330°F (165°C), to fry the schnitzel.
Bread Pork Chops: Prepare three shallow bowls; one with flour and salt, one with beaten eggs, and one with breadcrumbs. Dip each pork chop in flour, then egg, then breadcrumbs. Shake off any extra crumbs, then place immediately and carefully in hot oil to fry.
Fry Schnitzel: Lower breaded pork chop into the hot oil and cook for about 2 minutes on each side, until deep golden brown. Transfer to a paper towel-lined plate to drain.
Serve with lemon slices and a side of German potato salad, green salad, Spätzle or fries.