a. Lay out the boneless pork steaks or chops on a clean, dry surface.

b. Season each piece with salt and freshly ground black pepper to taste.

a. In a shallow dish, combine 1 cup of all-purpose flour with 1 teaspoon of salt.

b. In another shallow dish, place the lightly beaten eggs.

c. In a third shallow dish, spread out 1 1/2 cups of plain breadcrumbs.

a. Take a seasoned pork steak or chop and coat it thoroughly in the flour mixture, pressing the flour onto the meat.

b. Next, dip the floured meat into the beaten eggs, ensuring an even coating.

c. Finally, place the meat in the breadcrumbs, pressing the breadcrumbs onto the meat to create a solid crust. Repeat this process for each piece of pork.

a. In a large skillet or frying pan, add enough neutral-tasting oil to cover the bottom generously.

b. Heat the oil over medium-high heat until it reaches a temperature of around 350-375°F (175-190°C). You can test the readiness by dropping a breadcrumb into the oil; it should sizzle and brown.

a. Carefully place the breaded pork into the hot oil. You may need to do this in batches to avoid overcrowding the pan.

b. Cook each piece for about 3-4 minutes on each side, or until they are golden brown and crispy.

c. As you cook, place the schnitzel on a plate lined with paper towels to drain any excess oil.