Rinse the pork schnitzel or veal under cold water and pat dry with paper towels. Gently flatten each piece to an even thickness if desired. Season lightly with salt and pepper on both sides.
Beat the egg in a shallow dish.
Dust both sides of each schnitzel with the flour.
Dip the floured schnitzel into the beaten egg, coating both sides.
In another shallow dish, combine the breadcrumbs with the gyros spice, salt, and pepper. Dip the egg-coated schnitzel into the breadcrumb mixture, pressing gently to help the coating adhere.
Heat oil in a large frying pan over medium-high heat. When the oil is hot, fry each schnitzel for 3-4 minutes on each side until golden brown. Pork should reach an internal temperature of 63°C (145°F).
Serve with French fries, djuvec rice, coleslaw, mixed salad, or Greek salad.
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