Instructions

1. Cut the meat into 1 cm slices, then using a meat tenderiser bash them between two pieces clingfilm until they reduce their thickness by half. Put them on a plate.
2. Mix the mustard with garlic and plenty of ground pepper. Using a silicon brush coat the pork slices on both sides with the mustard mixture Ideally you should marinate the pork for at least 2 hours, but if you don’t have time just rest the coated meat whilst you make your side dishes.
3. Prepare three shallow bowls. Put the flour in the first one, the eggs into the second one and the breadcrumbs into the third one. Lightly whisk the eggs.
4. Using a fork or your hand dip one pork piece into the flour, turn over then shake off the excess flour. Next, dip the meat into the egg, covering it all over. Finally, coat the schnitzel in a breadcrumbs. ( TiP: if you want a deep coat, repet the egg and breadcrumbs dipping - no need for the flour). Put the coated pork on a plate.
5. Heat about 1cm deep oil in a frying pan. Meanwhile prepare 2-3 more schnitzels.
6. Drop a bit of the coating in the oil. If it’s sizzling, it’s ready for frying.
7. Carefully place 3-4 schnitzels into oil. Fry over medium heat for about 3-5 minutes until golden and crispy then turn them over and cook on the other side, ( Don’t fry them over high heat they will burn - over low heat the coating will be soggy).
8. While you’re frying the schnitzels, coat more pieces with flour-egg-breadcrumbs.
9. When the schnitzels are ready (golden and crispy on both sides) transfer them to a plate line with paper towels (this is important!) Keep them warm under a tea towel while you fry the rest.
10. Serve them with a slice of lemon, chopped parsley and side dishes of your choice.