Place meat on a solid, level surface and pound with a mallet until it is 1/8 to 1/4 inch thick. Sprinkle each piece with salt and black pepper evenly, on either side. Place the flour in one dish; and bread crumbs mixed with dried parsley in a separate dish. Soup plates are useful. Lightly beat the eggs and add the milk (don't add milk to some of the mixture to make sure some schnitzel is lactose free). Lightly season with salt and pepper and put this into another soup plate. Coat the meat in flour, patting lightly by hand. Using a fork to hold the meat, dip into the egg mixture and drain slightly. Next, coat with the breadcrumbs by lightly pressing the crumbs into the meat. Heat about 1/4 cup of canola oil in pan, and fry each piece of meat, draining on paper towels when cooked. Add more oil as necessary for each batch. Repeat method with chicken and/or eggplant as needed. Alternatively, bake meat and/or eggplant until golden brown.

Boil potatoes, mash with or without skin, and season with 3 tbsp garlic powder, 1 stick of butter, 2 tbsp salt, 1 tbsp black pepper and 1 cup milk.