Trim fat cap off loin roast and slice into slices about 1/2″ thick. You should get about 12 slices.
Put meat one slice at a time between 2 pieces of heavy plastic wrap or in a zip lock type bag. Pound with a meat mallet all over until cutlet is about 1/4″ thick and evenly texturized.
Put flour, salt and pepper in a re-sealable bag. Place 2 or 3 slices of meat in the bag and shake to coat. Make sure the cutlet is completely covered in flour but shake off any excess. Repeat until all slices are coated with flour and seasoning.
Set up a station with a wide bowl for each of the egg and bread crumbs.
Dredge each floured escalope first in the egg then the breadcrumbs. Let any excess egg wash drip off before moving on to breadcrumbs. Make sure the cutlet is completely coated (no bare finger marks).
Place on a platter until all escalopes are breaded.
Heat canola oil in a heavy skillet over high heat.
Have an oven proof platter or dish ready. Preheat oven to about 300 degrees.
Reduce heat to medium, then place 1 -2 schnitzels in the pan at a time. Do not over crowd- each schnitzel should lay flat without touching the other. Oil should sizzle when you add schnitzel.
Fry about 3 minutes on first side, then flip and fry another 1-2 minutes. Remove from pan, lay on a paper towel to soak up any excess oil. Then move to the oven proof dish and keep warm in the oven until all schnitzels are done.
Add fresh oil to the pan as needed.
Tip: You can bread your escalopes ahead of time, cover and refrigerate for a few hours or overnight. Then follow instructions for frying.