By Nic Williams
- 4 boneless pork chops (about 3/4 of an inch thick)
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1.5 tablespoons Dijon mustard
- 8 oz panko bread crumbs
- 1/4 cup peanut oil (or another neutral-flavored oil such as vegetable oil)
- Kosher salt
- 1 lemon, cut into wedges
- Fresh flat-leaf parsley (also called Italian parsley), chopped (optional)
- Hot honey mustard (optional)
1. Dry the pork chops with paper towels and cut lengthwise into strips about 1 inch by 3-5 inches (i.e., a rectangle). Slide each piece on a skewer that’s approximately 8 inches long; you can cut bamboo skewers so they will fit in your skillet if needed. You’ll need to make sure the skewers can lay flat in the pan.
2. Heat the peanut oil in a 12-inch skillet over medium heat. Beat the eggs and mustard together in a bowl and set aside.
3. Arrange three rimmed plates next to your skillet. Put the flour on the first plate, the egg/mustard mixture on the second plate, and the bread crumbs on the third plate.
4. Dredge each piece of skewered pork in flour, then the eggs, and then the breadcrumbs (in this order). Dredge all the skewered pork before cooking. Next, put the skewered pork in the skillet, add a pinch of salt and pepper, and cook until a brown crust develops (about three minutes). Flip the schnitzel using tongs, add another pinch of salt and pepper and cook for an additional minute. You may need to cook for longer if your pork is thicker than 3/4 inch.
5. Remove the schnitzel from the skillet and serve warm with a squeeze of lemon, hot honey mustard, and chopped parsley.