Pork Schnitzel

2 pounds pork tenderloin - cut into 1/2 inch slices (lightly  pounded to 1/4 inch)
expect 6 - 8 nice slices per pound
Flour for dredging
2 large eggs
1/4 cup whipping cream
2 cups breadcrumb ( mix with 1/2 teaspoon poultry seasoning and some nutmeg)
lemon wedges

Beat eggs and add cream. Place in shallow dish.
Season pork with salt and pepper on both sides.
Dredge in flour and shake off excess.
Dip in egg and then in breadcrumbs.
Saute in Olive Oil - turn once - should be golden.
Serve with Lemon Wedges.

Serves 8  - Source Jungle Jim Cooking Class via Ryan R.