Place the flour, egg/milk mixture and breadcrumbs in separate bowls. Pound the cutlets with a kitchen hammer until very thin. Season the cutlets with salt and pepper. Coat a cutlet in flour, shaking off the excess. Dip it in the egg mixture and make sure it is evenly coated. Now coat the cutlet in the breadcrumbs, gently pressing them on to help them adhere. Repeat with remaining cutlets.
Divide the oil among two large skillets set over medium to medium-high heat. When hot, place 2 schnitzels in each skillet and cook 3 minutes per side, or until golden and cooked through. Plate and garnish each schnitzel with lemon slices.