Authentic Bavarian schnitzel:
Package of boneless pork chope, the small ones are best.
Arrange a plate or tray each of flour, egg, seasoned bread
crumbs: garlic, paprika, your favorite.'
German mustard or regular
heat at medium low a pan of olive oil.'
Using a meat tenderizer hammer or the side of a sturdy saucer, hit the chops till at least one third larger, turning over once or twice.
Turn up heat slightly and add butter,ONLY TURN THE MEAt ONCE

spread each cutlet with half tsp mustard, press into the flour then the egg and press into the breading and put into the pan when one side is golden turn over, continue till all the schitzels are done.

Add some finely chopped onion and par-boiled potatoes to the oil/butter pan and brown it up.

A nice lettuce salad and serve.