POUND pork, one piece at a time in a gallon size food storage bag, until very thin. Place between waxed paper; refrigerate.
PLACE flour in shallow baking dish. Beat 2 eggs in separate baking dish. In a third baking dish, mix breadcrumbs, salt, pepper and nutmeg.
MELT shortening in heavy skillet to about 325ºF.
COAT each piece of pork with flour (shaking off excess); coat with egg, then breadcrumbs (pressing crumbs onto meat). Fry 1 or 2 pieces at a time, about 2 minutes per side. Drain on paper towels; serve.
Serving Size (1/8 of recipe, abt 1/4 c), Calories 610 (Calories from Fat 300), Total Fat 33g (Saturated Fat 10g, Trans Fat 0g), Cholesterol 185mg, Sodium 750mg, Total Carbohydrate 30g (Dietary Fiber 1g, Sugars 1g), Protein 44g; Percent Daily Value*: Vitamin A 8%, Vitamin C 2%, Calcium 8%, Iron 20%.
*Percent Daily Values are based on a 2,000 calorie diet.