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Pound the pork loin or cutlets to an even thickness, about ¼ inch thick.
Set up a dredging station with 3 shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
Season the pork with salt and pepper.
Dredge the pork first in the flour, shaking off any excess.
Dip the floured pork in the beaten eggs, allowing any excess to drip off.
Finally, coat the pork in the breadcrumbs, pressing gently to adhere.
Heat a generous amount of vegetable oil in a large skillet over medium-high heat.
Fry the breaded pork in batches until golden brown and cooked through, about 2-3 minutes per side.
Drain the fried schnitzel on a paper towel-lined plate and serve hot.