Flatten pork schnitzels using a rolling pin or meat mallet to an even thickness (the more tender, the more better).
Combine flour and salt and pepper on one plate. On another plate mix breadcrumbs, lemon zest, parmesan and thyme.
In a bowl scramble the eggs with the mustard.
In assembly line fashion, dredge the schnitzels in the flour first, shake off any excess. Move on to the eggs and then the breadcrumbs. Place on a baking sheet lined with parchment paper or silicon sheet. Bake in an oven at 220°C for about 15-25 minutes.