Season your flour with the spices, in another dish break your eggs, whisk thoroughly. Put the breadcrumbs into a third dish
Take your loin of pork, remove sinew, then cut it in the middle. Next butterfly your two pieces of meat by almost cutting them through lengthwise. Now take each butterflies piece of meat and tenderise it until it is just over twice the size. Put each steak in flour, then in egg and then in breadcrumbs. Repeat the flour to breadcrumbs part again, set meat aside.
Gently fry the Schnitzel until golden brown from each side and cooked through. Serve with mushroom sauce and chips. The amount of meat will either make two large Schnitzels or four smaller ones.
For the mushroom sauce: thinly slice your onions and mushrooms (small baby mushrooms can be left intact),in butter soften the onions and mushrooms. When the are cooked add the powdered mushroom sauce to to thicken the sauce, then sparingly add the gravy browning or beef gravy powder to achieve a colour of sauce you desire. Season to your liking. Serve over the Schnitzel.
