Pork Schnitzel & Simply Salted Veggies

Instructions

1. Pound pork chops evenly with meat mallet until they are a consistent 1-3cm thin. Thinner is crispier and more tender.
2. Prepare one bowl of flour, one bowl with beaten eggs and Dijon mustard, and one bowl with panko. Take each pork chop and coat it with flour to absorb moisture, then dip in egg wash to provide a binder for the panko, and then coat completely with panko.
3. Heat a frying pan and ¼” of frying oil to medium high heat. Fry one cutlet at a time until each side is golden brown and crisp. Add salt and pepper to taste.
4. Wash, peel, and dice the potatoes, carrots, and any other veggies to a consistent size.
5. Bring heavily salted water and vegetables to a boil, and then reduce to a low simmer. Check frequently.
6. Once the veggies are soft to your liking, strain and let cool. Add herbs or a pat of butter/olive oil for more richness and flavor.
7. Plate the veggies and schnitzel and serve.