Start with a pork steak or pork chops and remove any bones. If the steaks are large, cut them into pieces about 2-3 inches across. If you're using chops, thin is better. Place one on a cutting board, then cover with plastic wrap. Pound with a mallet until the pork is paper thin.
In a bowl, mix seasoned salt and ground pepper into several tablespoons of flour. Dredge the pork pieces with the seasoned flour and set aside.
In a frying pan, melt some butter, then fry the pork cutlets over high heat. Because they are thin, it will only take about a minute per side. Remove the schnitzel from the pan promptly; they will burn very quickly.
They taste fantastic just the way they are, or you can use the remaining melted butter and pan nummies to make gravy. Cut off the heat, then sprinkle flour into the frying pan and stir with a whisk. Continue adding flour until it starts to make a paste. Keep whisking and let the residual heat in the pan cook the flour. Then begin pouring chicken stock or bullion into the pan, whisking constantly. Continue adding liquid and whisking until it reaches the desired consistency. If it's not hot enough, turn up the heat a bit.