Cut pork cutlets into 1" strips (sticking in freezer for 20 to 30 minutes makes them easier to cut and handle). Add salt, pepper and thyme (to taste) to flour. Dredge cutlet strips in flour. Shake off excess. Dip in mixture of milk and egg and then dredge in corn flake crumbs. Cook in skillet (about 4 minutes each side). (Can also be baked in 350 degree oven for 1/2 hour.)