Cut the pork into steaks with a thickness of 1 finger, wrap them in foil and tenderize them. Season the meat with salt and black pepper.
Crush the rusks into breadcrumbs, sift the flour, and whip the egg in a separate bowl. Heat 2/3 cup (150 ml) of vegetable oil in a pan.
Roll the steaks in flour, egg and breadcrumbs and fry until they gain a golden tan on both sides. Serve each schnitzel with sliced lime, chopped parsley and a side of vegetables of your choice.