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!