Pound the cutlets to an even thickness and season with salt and pepper.
Place the flour and the breadcrumbs onto separate plates. Beat the eggs in a deep dish.
Heat enough clarified butter in a large, deep pan so that the Schnitzel could "almost swim".
Dredge the cutlets in flour, then in egg and finally in breadcrumbs. (Make sure that the meat is completely covered).
Fry the cutlets about 3-4 minutes on each side until golden, drain on paper towels briefly and serve immediately. Serve with lemon wedges.