In a large, flat bowl or a pie plate, beat the two eggs. Put the flour in another flat bowl, and the dry breadcrumbs and salt and pepper in a third bowl. This is your set-up for breading the schnitzel.
Dredge the unbreaded pork schnitzel (tenderized pork loin) in the flour first, then the egg, and finally the breadcrumbs. When the pork is in the breadcrumbs, spoon the breadcrumbs over the top of the pork and really press the breadcrumbs in so that you get a nice thick coating. If there are wet eggy spots, cover those with more breadcrumbs and press them in so that the schnitzel is totally covered and has no soggy spots. Place breaded schnitzel on a clean plate and repeat with remaining three pork loins.
In a cast iron pan or large, deep, heavy bottomed frying pan add enough vegetable or canola oil so that there is about a centimetre of oil in the pan. Heat the oil over a medium heat until it is quite hot but not smoking.
Gently add the schnitzel into the oil, making sure to have the schnitzel drop into the pan away from your body so that you don't accidentally get splashed with oil.
Fry on one side until it is a deep golden brown, about 3 minutes. Turn it over and cook the other side until it is golden brown as well. Take out the schnitzel and place it on a plate or cookie sheet lined with paper towel to absorb the excess oil. Repeat with the other three breaded schnitzel. If the oil volume drops down too low, then add a bit more oil and wait for it to heat up before continuing to fry the schnitzel.
Serve with a generous heap of the warm savoury apples. If they have cooled while you were cooking the schnitzel, just heat them gently again in the pan.