3 lemons, cut in wedges with center pith and seeds removed
12 anchovy fillets, cut in half lengthwise
2 tablespoons capers
Remove the visible layer of silver skin on the top side of the loin. Slice the meat into six equal portions, about 2.5 centimeters thick. Place the cutlets, one at a time, inside a large cut-open resealable plastic bag. Pound with the flat side of a meat tenderizer until it doubles in width, with a thickness of about six millimeters. Repeat with the remaining cutlets.
Season each of the cutlets with salt and pepper, and set up a dredging station with three bowls, one each for the flour, egg and bread crumbs.
Heat about a centimeter of vegetable oil in a heavy-bottomed skillet over medium-high heat to 325F and line a baking sheet with a wire cooling rack. Use tongs to dredge the cutlets one at a time in the flour, knocking off any excess, then fully dip into the egg and, finally, into the bread crumbs to lightly coat the meat.
Add a single schnitzel to the oil. You can use kitchen tongs to move it around and turn it over once it is golden brown, about 90 seconds. Once both sides have browned and the schnitzel is starting to crisp, remove it to the rack set on the baking sheet to drain off any excess oil. You may have to raise or lower the heat to maintain the oil temperature at 325F. Once you have cooked all the schnitzels, they can be reheated in a 350F oven for five to seven minutes.
Serve the schnitzels on a platter that has been warmed in the oven, or plate individually with a wedge of lemon on the side or consider the classic variations.
Arrange two anchovy slices on each schnitzel in an “X” pattern and dot with the capers.