• Pound the pork into thin cutlets. Using the pointed end of a meat tenderizer, pound the pork on both sides until they are very thin. ¼ inch [7mm] or thinner. If you can see light glowing through them they are thin enough. Set aside.
  2 pounds pork loin
• Crush the pork rinds into breading. To crush the pork rinds, use either a food processor or add the pork rind to a a freezer bag and crush with a rolling pin until they are the consistency of breadcrumbs. Don't seal the bag fully, leave a small gap for air to escape.
  6 oz pork rinds
• Season the breading (optional). If you choose to flavour your breading, add the onion flakes, garlic powder, thyme, basil, celery salt, salt, chili flake, and black pepper to the crushed pork rinds and combine well.
  1 tablespoon onion flakes, 1 teaspoon garlic powder, 1 teaspoon thyme, 1 teaspoon black pepper, 1 teaspoon basil, ½ teaspoon celery salt, 1 teaspoon parsley, ½ teaspoon chili flakes
• Coat the pork cutlets. Add the eggs to a large bowl and whisk until beaten. Dip the pork cutlets in the beaten egg and allow the excess to drip away. Press the egg coated pork into the crushed pork rinds and press down firmly on each side to make sure they stick well. Shake gently to dislodge any excess and set aside for frying.
  2 large eggs
• Fry the Schnitzel until golden brown. Add some oil to a large pan over medium-high heat. Once the oil is hot carefully lay the breaded pork into the oil and fry for approximately 2 minutes on the first side and 1 to 1 ½ minutes on the second side until the breading is golden brown and the pork is cooked through. Remove to a paper towel lined plate to drain, and sprinkle with salt.
  avocado oil/ghee/butter, salt and pepper
• Serve with a fresh lemon wedge and creamy rosemary horseradish sauce.

Creamy Rosemary Horseradish Sauce

• Chop the rosemary and any other fresh herbs until fine.
  3 tablespoon fresh rosemary, 2 tablespoons fresh sage or basil
• Add the mayonnaise, sour cream, horseradish, and chopped herbs to a bowl and combine well. Season with salt and pepper to taste. Allow to sit at least 5 minutes before serving to improve the flavour.
  1 cup mayonnaise, ⅓ cup sour cream, 2 tablespoons horseradish, salt and pepper