Line up three deep bowls. Place the flour in the first one. In the second bowl break the eggs, whisk them with the cream (optional) and season with salt and pepper. In the third bowl add the bread crumbs.
Rinse the meat and pat it dry with some kitchen towel.Place it between two sheets of plastic. (I used a freezing bag) and pound the meat with a meat mallet (smooth side) or the bottom of a heavy pan.
Season the meat with salt and pepper.
Drench the schnitzel in flour, make sure both sides are covered.
Next coat the meat in the egg.
Coat the meat in the bread crumbs.
Place the grease of your choice into the frying pan and heat it up. The optimal temperature for frying the schnitzel is 170°C/338°F. You should have enough oil in your pan so your schnitzel can "swim".
Fry the schnitzel for between 2-3 minutes on each side. There is no exact frying time, as it will depend on the thickness and size of the meat. If the breadcrumb coat turns golden brown, it is ready.
While frying carefully move the pan a little so the schnitzel is fried evenly. Use a spoon to pour the hot grease over the schnitzel. This way it becomes especially crispy and the famous wave effect is created.
Place on some kitchen roll to soak up any excess fat and serve immediatley.