1If you use the chops like mine, finish slicing open so to be able to spread out. I also trim any fat from the edges.
2Place 1 or 2 chops in a large freezer bag or between 2 pieces of plastic. Using the rough side of a meat Mallot; pound until thin (1/4 - 3/8 inches). They will become quite large. Cut them in half if you prefer.
3Salt and pepper both sides of the chops liberally.
4Using 3 different plates. Add flour to one. Crumbs to another, and slightly beat eggs and cream on another.
5Use a large, deep skillet if you have. Place oil in the skillet and get it good and hot.
When oil and is nice and hot, add the butter...work quickly at breading the cutlets. Dredge pork in flour, pat off excess.
6Now, dredge in egg, let excess drip off. Then coat with bread crumbs, lightly - do not press bread crumbs into the pork, you want a light crumb.
7Now, add the cutlets to the skillet and fry over high heat,( try to get 2 in at a time) gently moving the skillet in a circular motion to cover the cutlet with fat, until the breading looks bubbly and is starting to brown, about 1 minute.
Turn and cook for another minute, swirling the skillet. Using a spatula, move the schnitzel a platter lined with paper towels.
Repeat with remaining pork. You may need to adjust the heat now, so as not to burn the butter and the remaining cutlets.
8You can keep the pork warm in a 200 degree oven while the remaining cutlets finish cooking.