Cooking schnitzel without thinning it I'm quite good in cooking schnitzels, but in the place where I live now there is no hammer to thin the meat. I wander if I can use the same technique like coating in breadcrumbs and frying on the pan but on the non-thinned slices of meat? As far as I understand, this also involves cooking on a lower heat for a longer time, so it will cook properly over all of its thickness.
The problem you will have is cooking the meat without burning the breadcrumbs and/or the breadcrumbs absorbing lots of oil. You could get around this by baking the schnitzel rather than frying them.

However, you don't necessarily need a hammer to thin the meat - a heavy saucepan or rolling pin will do just as good a job.