Using a sharp knife, cut each pork chop in half lengthwise. Place the four pieces of pork in Ziploc bag (or a bowl) and cover with the red wine vinegar. Seal the bag (or cover the bowl with plastic wrap) and let marinate in the refrigerator for 1 to 2 hours. (In a pinch, you can marinate it for 30 minutes).
Remove the pork from the red wine vinegar and pat dry with paper towels; discard the vinegar.
Place the pork slices between two sheets of plastic wrap of wax paper and gently pound to 1/4-inch thickness, using the flat side of a meat tenderizer.
Place the eggs in a shallow bowl. In a separate shallow bowl, combine the bread crumbs with the lemon zest and thyme leaves; season with salt and pepper.
One at a time, dip the pork cutlets in the egg, then dip into the bread crumb mixture. Place the breaded pork cutlets on a plate and place in the refrigerator for 10 minutes to let the crumb mixture adhere to the meat.
Heat the oil in a large skillet over medium-high heat for about 2 minutes. Gently add two cutlets to the pan (be careful of the hot oil!!) and let cook for about 2 to 3 minutes per side, until golden brown. Remove the cutlets to a paper-towel lined plate and finish cooking the remaining two cutlets.
Place the salad greens in a large bowl and toss with the lemon juice and the olive oil. Season with salt and pepper to taste. (Taste the salad and feel free to add more lemon juice or olive oil, according to your tastes.)
SERVE the schnitzel hot, garnished with a lemon wedge and mixed greens. This is delicious with a blonde beer or a crisp Austrian white wine like a Pinot Gris or Gruner Veltliner.