For the cutlets, increase the size of the pork cutlets with a Schmitterlings cut. Put cling film over the cutlets and work them with a pan so that they become even thinner.
In three plates put the eggs, flour and breadcrumbs mixed with soup powder and salt. Now turn the cutlets first in flour, then in egg and finally in breadcrumbs, so that all places are well covered.
Heat the oil in a frying pan. There should be enough oil in the pan to allow the cutlet to float. The oil is at the right temperature when bubbles form on a wooden stick.
Then turn down the heat a little. Fry the cutlets on both sides in the oil. This takes about 3 minutes per side.