Pork Schnitzel With Lemon Mustard Cream

Directions

1. In a saucepan, bring the heavy cream to a boil. Reduce heat to a low simmer and allow to reduce.
   

2. Once the cream is reduced by ½, add the mustard and lemon juice and stir to incorporate well.
   

3. Return the sauce to a simmer and allow to reduce by another ½. Season to taste.
   

4. While the sauce is reducing, trim excess fat from the pork chops.
   

5. Between two pieces of plastic wrap, using a meat tenderizer, pound out the pork chops to ¼” thick.
   

6. Set up a breading station. Season the flour with salt and pepper.
   

7. Beat the eggs with 2 TB of water. Lastly, set the breadcrumbs in a shallow bowl.
   

8. Bread the chops in order. Dredged with flour, dipped in the egg wash and then well coated in the panko breadcrumbs.
   

9. In a skillet or sauté pan, over medium high heat, add the oil and allow the pan to preheat. Pan fry the breaded pork on each side for 2-4 minutes or until golden brown.
   

10. Set aside to rest for 5 minutes.
    

11. Plate with a drizzle of mustard cream sauce and a pinch of chopped parsley.
    

12. Enjoy!