Place the eggs in a shallow bowl and beat lightly. Place the flour on a plate and mix in the salt and pepper. Place the breadcrumbs on a separate plate.
Dip the schnitzel pieces in the flour, then the egg and lastly in the breadcrumbs. Place on a plate, cover and refrigerate for 10 minutes.
Heat the oil in a frying pan over medium heat. Cook the schnitzels in batches for 3 to 4 minutes on each side, until they are golden brown and cooked through. Add more oil to cook each batch as necessary.
Drain on paper towels.
Serve with a tomato, avocado and basil salsa.