Pork scallopine with honey and mustard

Looks like your average everyday schnitzel, but it’s got a twist. Use pork schnitzel, and throw in some honey and mustard, and you’ve got something just a bit different, and a bit tastier than your average schnitzel.   Call it ‘scallopine’ and it sounds even more impressive, no?

1 tbsp french or spicy mustard
1 tbsp wholegrain mustard
1 tbsp honey
(Increase amounts of these if you’re making a lot – this does enough pork for 5 people.)
pork schnitzels (flatten out with a mallet if necessary)
1 egg, lightly beaten with a dash of water

Combine the mustards with the honey in a small bowl. Using a pastry brush, spread the mixture on both sides of each bit of pork.
Dip the pork in the egg, then in the breadcrumbs to coat both sides.

If possible refrigerate for 20 minutes or so to help firm the crumbing (helps it adhere during cooking)

Pan fry till lightly browned and pork is cooked through.

Serve however you like. Original recipe suggests lemon wedges, though I probably don’t get around to that much!


2 responses to “Pork scallopine with honey and mustard

  1. Linda

    thank you for the new recipe, I have never cooked a schnitzel ever ever! We all eat them but never at home. I should try one day!

  2. You mean you don’t buy chicken schnitzel ready crumbed from a chicken shop? Or even a butchers? It’s one of my lazy night dinners. Even easier than pan frying them is to spray with oil and bake in the oven – well, definitely any thigh fillets (if you have a Lenards Chicken, they usually do thigh fillet schnitzels) as they’re more moist. I’ve reverted to pan frying for breast schnitzel.

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