Pound the chicken or veal filets until thin.

Prepare three shallow dishes.

In the first dish, whisk the eggs and milk together.

In the second dish, combine the flour, salt, and pepper.

Place the breadcrumbs in the third dish.

Drench the meat in the egg and milk mixture.

Coat the meat thoroughly in the flour mixture, ensuring it's fully covered.

Finally, coat the meat in the breadcrumbs, pressing gently to adhere.

Heat the canola oil in a large skillet over medium-high heat.

Carefully place the breaded schnitzel into the hot oil.

Fry the schnitzel until golden brown on both sides, about 3-5 minutes per side.

Remove the schnitzel from the skillet and place on a wire rack or paper towel-lined plate to drain excess oil.

Serve immediately.