We love Schnitzel,  specifically Jaeger Schnitzel..

One of the steps in making schitzel is punding out the meat before breadding.
This is not a praricularly difficult thing, but I found a device that helps 
make it a little more consistent and easier.
I bought a Meat Tenderizer/Roller, from Amazon.
The clamp on the roller's bottom only opens a little over 1-1/2", so 
I needed to attach it to something solid and less than 1-1/2" thick.
The mount needed to be very sturdy, I remember using my grandmother's meat 
grinder that clamped to the edge of the back porch.

I needed a place and a way to mount the roller, so I glued up a piece of 
1x3 SYP to a piece of 3/4" plywood to make a mount base for it.
The 1x3 will be clamped into the front vise on my work bench.

The only downside of the Schnitzel Roller is it is small, so I cut
some porkloins in half.
Of course, that works will with our air fryer.

Two pork loins, ready to roll.

Shnitzel Roller mounted on it's base, clamped into my front bench vise, you can see the vertical 1x3 in the vise jaws.

After rolling pork loins. You have to push the thick pork loin into the rollers, while turning the crank and be very careful about not rolling you fingers.

A little closer look at the rolled pork loins.

Very close look We fried both of these, at the same time, in our air fryer, using air fryer baskets and with a silicone backet to catch drippings. You need to stop half wiay through the fry operation, to swap and rotate both pieces.