Lay a piece of clingfilm/plastic wrap on a flat surface and place one of the pork loin in the centre. Fold the clingfilm over the top of the pork.
4 large pork loin chops
Using a mallet or rolling pin flatten the pork evenly until its about ¼ inch in thickness.
Remove the pork from the plastic and put to one side for now. Repeat the flattenening with the remaining pork loins.
When they are all done, season with half of the salt and half of the ground black pepper.
1 tsp salt, ½ tsp ground black pepper
You need three dishes for the next part.
In the first dish, add the flour, onion powder, garlic powder, paprika and the other half of the salt and ground pepper and stir to combine.
32 g all purpose flour, ½ tsp onion powder, ½ tsp garlic powder, 1 tsp paprika, 1 tsp salt, ½ tsp ground black pepper
In the second dish, add the eggs and the full fat milk and whisk to combine.
2 large eggs, 60 ml milk
Finally in the third dish, add the breadcrumbs.
160 g breadcrumbs
Doing one pork loin at a time, place it into the flour mixture making sure both sides are coated lightly, tapping off any excess.
Dip it into the egg and milk mixture again ensuring both sides are coated. Lift to drain any excess.
Finally add it to the breadcrumbs an coat tapping lightly to make sure they stick and place it onto a large plate.
Repeat with the remaining pork loin chops until they are all coated. Pop the chops into the fridge for 10 minutes prior to cooking.
Add half of the oil and half of the butter to a large frying pan over a medium high heat. When the oil has heated up and the butter has melted, add two of the chops and fry until a lovely golden brown in colour and then flip over only once. Fry on the second side until also golden brown. They normally take about 3 minutes per side.
6 tbsp oil, 30 g unsalted butter
Remove the cooked schnitzels from the pan and place on a warmed plate with a tin foil lid. Wipe the oil from the pan and repeat the process with the other two pork loins.
6 tbsp oil, 30 g unsalted butter
Serve with a sprinkle of chopped thyme, sliced lemon and a heaped spoonful of cranberry jelly/sauce.
1/3 bunch thyme, 1 large lemon, 4 tsp cranberry jelly