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. Meanwhile, prepare the salsa. Combine the apple, cucumber, fennel, red onion, chilli, lime or lemon juice and zest. Season to taste with salt and pepper. Set aside. 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. Serve the schnitzel with the salsa and baked potatoes or kumara.