Not much to it. Spice meat with salt, pepper and paprika on both sides to taste. For the breading: Prepare one bowl/plate with bread crumbs an one with whole eggs, thoroughly beaten with a fork. Preheat a pan that will take two or three pieces of your meat and put in a good amount of frying fat, I use ghee/clarified butter. You want about a half an inch deep puddle of fat, so when you put in your meat, the level rises and the meat is almost covered but not quite. Heat up to high temp initially, so the breaded meat won't stick to the bottom of the pan. Dip spiced meat into the egg to get a thorough coating, then immediately into the crumbs. You want as much egg sludge on the meat as possible for the breading to stick well. Some people use flour, I don't Put the breaded meat into the hot fat and reduce the heat somewhat so the schnitzels don't get too dark but are also cooked well. Do as many pieces of meat at once as you can comfortably fit into your pan for the reason mentioned above. I prepare each one directly before putting it in, which yields about 30 second intervals. Remember which ones you put in at what time so they get equal amounts of heat. There's a timing factor you'll have to figure out because it depends on your oven and your pan. Carefully lift up the schnitzel with a spatula from time to time to check the color of the breadcrumbs. Burned crumbs add a bad taste. When you're satisfied with the color, turn them around and fry the other side. Done. After I'm done I mix leftover egg, breadcrumbs and spices to get a doughy mass. Season with herbs, bacon, whatever you have handy and fry that into a bread-burger. The leftover (expensive) ghee can be reused. I filter it through a paper towel or coffee filter into a ceramic mug. Protip: Use clothes pins or foldback clips to attach the paper towel to the rim of your container. Guten Appetit :)