Dredge each piece of meat in the flour, shake off the excess, then dip it completely in egg, and then finish it in the breadcrumbs, being sure to coat it completely. Set up three shallow bowls: one with flour that has been seasoned with salt and pepper, another with beaten eggs, and the third with breadcrumbs. For the best results, bread the meat at least 30 minutes before cooking the breading adheres to the meat better after it rests. Hold the meat mallet towards the end of the handle so you use the full power of the mallet, and pound the meat flat, working your way from the center of the meat to the edges, getting it a quarter inch thick. Place the meat - chicken breasts, pork chops, or top round steak - between two pieces of parchment paper or plastic wrap, or inside a ziplock bag. You can ask your butcher to pound the meat flat, or do it at home.
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