Trim the pork loin

For a nice size Schnitzel you will need to do what is called a butterfly cut. Make this first slice almost all the way down but not all the way through.

Then cut a second slice right next to it, all the way down you can see you have 2 wings.

spread them apart and you have a nice 6-8 oz steak.

Now gently pound this out between plastic wrap or storage bag cut open. It should be really nice and thin, but not paper.

Now let's set up the Breading Station

2 large pans work well, and a mixing bowl.

Put the flour in one pan, the crumbs in another,

and the egg mix in a large mixing bowl.

Dip it in the flour and coat both sides.

Dip in the egg wash getting it well coated

put it in the bread crumbs and just make sure it is well coated.

Let the Schnitzel rest on the plate for a few minutes so the crumbs can set.

Now it is time to heat the oil

I put about 1 cup of olive oil in a 12 inch skillet, and it is about 3/4 inch deep.

Heat it on medium and not high so it doesn't get too hot, about 350 degrees F

You can tell when it is hot enough by sprinkling in a few crumbs to see if they sizzle.

Put a Schnitzel in the hot fat gently with tongs.

Shake the pan lightly or spoon some of the oil over the top.

This creates the souffle effect.

Gently turn the Schnitzel once and brown the other side.

9.Take the Schnitzel carefully out of the pan and drain it on a paper towel.

Traditionaly you will find Wienerschnitzel served with pomme Fritz,

An Austrian style potato salad, made with just broth and onions no bacon.

You will also see it with boiled potatoes tossed with butter and parsley.

Also you could serve it with ligonberries, while this is not traditional it is very tasty,

Another side dish that goes well with this is Cucumber Salad.

I like to serve Rohtkohl with it but this is not traditional.