The absolutely best way to perfect schnitzel is to shallow-fry them in neutral-tasting cooking oil (Vegetable, Canola, Peanut, Sunflower). So you don't need to use a lot of oil, but you want to use enough oil so that the schnitzel will "float" in the oil as it cooks and not touch the bottom of the pan. I usually aim for about 1/2-inch-ish of oil to start and I will top it up as I go, if necessary. Heat oil over medium-high heat in a large skillet or frying pan. Test the oil by dropping a tiny speck of the schnitzel breading into the oil. If it doesn't almost immediately sizzle and then rise to the top of the oil, your oil isn't hot enough yet. When oil is ready, add 2 or 3 pieces of breaded pork. Do not crowd the pan and do not overlap them. They need to lay flat with a nice bit of space between. You will probably need to cook in batches. Using tongs, check the browning of the underside regularly and lower/raise the temperature if it seems to be browning too quickly or slowly. It should take about 3 minutes to brown the underside. Cook until the underside is very golden brown, then flip and cook the other side until golden. Remove to a cooling rack with a sheet of paper towel underneath it to catch any drips. (If making a lot of batches, you can also place on a baking sheet and keep warm in a 200F oven)