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Mix flour with cayenne and nutmeg. Place flour
mixture in one shallow dish, place eggs in a
second dish, and place bread crumbs in a third
dish. Season pork cutlets generously with salt
and pepper. Heat 1/8 inch oil in a large
skillet over medium-high heat. While oil heats,
dip cutlets one by one into flour (shake off
any excess), then into eggs (ditto) and finally
into the bread crumbs, taking care not to
handle pork more than necessary (hold meat by
ends). When oil sizzles when a pinch of bread
crumbs is thrown in, add as many cutlets as
comfortably fit in one layer, leaving plenty of
room around them. Swirl and tilt pan so oil
cascades over top of cutlet in waves. When
bottom is golden brown, 3 to 4 minutes, flip
and brown the other side, swirling pan
(swirling helps create air pockets, giving you
lighter schnitzel). Transfer to a paper-towel-
lined baking platter or baking tray and
sprinkle with more salt. Repeat with remaining
pork.
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