These pork schnitzels are roasted without breading. In order to keep them juicy, it is best to ensure good quality. Pork schnitzels from the topside are usually of better quality. Dry pork schnitzels with kitchen paper so that they do not splash when roasted. Heat butter lard in a pan. Briefly fry the pork schnitzels on both sides. Reduce temperature to a good medium heat. Fry for 2 more minutes on each side until it begins to brown slightly. Season the pork schnitzels with salt and pepper just before serving to prevent them from becoming tough. Do not fry the meat for too long, as it could become dry.