Wash the pork cutlets and pat them dry with a paper towel.

Season with salt and freshly ground pepper and set aside.

Place a double layer of paper towels by the stove. 
Place two wide, deep plates on your work surface.

On the first plate, spread out the crushed pork rinds.

In a small separate bowl, beat the egg and pour it onto the second plate.

Working with one cutlet at a time, coat both sides with the egg, then dredge on both sides in the crushed pork rinds.

Repeat with the other pork cutlets.
Heat the canola oil and butter in a large skillet over medium-high heat.

Add the coated cutlets to the pan and cook on both sides until the pork has cooked through and the pork rind crust is crunchy golden brown.

Transfer to the paper towels and gently pat off excess grease.

Add the schnitzel to the plates and serve.