Place the pork between two sheets of clingfilm and beat with a rolling pin until half the original thickness. Cut the pork into thick strips.
Mix the flour, paprika, three-quarters of the thyme leaves and a little seasoning on a plate. Put the breadcrumbs and lemon rind on a second plate and beat the eggs in a large shallow dish. Coat the pork strips one at a time in the flour, then the egg, and then roll in the breadcrumbs. Put in a single layer on a baking sheet, cover and chill until required.
Fry the onion in the oil for 5 minutes until just beginning to brown, stir in the garlic then the tomatoes, a little thyme and some seasoning. Simmer for 5 minutes until thickened and set aside.
When ready to serve, heat a thin layer of oil in a frying pan, add the pork strips and fry in batches for 2 minutes each side or until golden brown and cooked through. Warm the sauce through then arrange the pork on serving plates with spoonfuls of sauce, lemon wedges and chunky chips.