Pound the meat between two pieces of plastic wrap. Pat dry with paper towel and season lightly with garlic powder, Kosher salt and fresh ground black pepper. Set aside.

Create a dredging station with all-purpose flour, egg wash and Panko bread crumbs.

Note: To make an egg wash, beat the eggs with a little water.

Dredge (coat all sides) the cutlet in flour and shake off the excess. Coat in the egg wash and finally in the Panko bread crumbs.

In a wide skillet over medium-high heat, add enough canola oil for frying, about 1/2 inch. When the oil is hot, but not smoking, fry each cutlet until the edges are golden then flip and fry on the other side (about 3-4 minutes per side).

Note: It's important not to fry more than two cutlets at a time. Crowding the skillet will result in soggy Schnitzel.

Transfer them to a paper towel and remove the excess oil. Sprinkle with salt and black pepper.