Golden Schnitzel Strips with Tangy Mustard Dip

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 1 1/2 lb pork loin cutlets
• 3/4 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups fine dry breadcrumbs
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup vegetable oil
• 1/3 cup Dijon mustard
• 2 tbsp whole-grain mustard
• 1 tbsp honey
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill
• for serving pickle spears

Instructions

1. 1Slice the pork cutlets into even 1-inch-wide strips, then gently pound each strip once or twice so they cook uniformly without becoming too thin.
2. 2Season the strips all over with salt, pepper, garlic powder, and paprika.
3. 3Prepare a breading station with flour in one bowl, beaten eggs in another, and breadcrumbs in a third.
4. 4Coat each strip in flour, dip in egg, then roll thoroughly in breadcrumbs, pressing so the coating sticks completely.
5. 5Pour vegetable oil into a deep 10-inch skillet to a depth of about 1/2 inch and heat over medium-high until it reaches 350°F and a breadcrumb sizzles on contact.
6. 6Fry the breaded strips in batches 2 to 3 minutes per side, turning once, until the crust is deep golden and the meat is cooked through. Drain on a wire rack set over a sheet pan.
7. 7While the strips rest, whisk together Dijon mustard, whole-grain mustard, honey, mayonnaise, lemon juice, and chopped dill in a small bowl until smooth and tangy.
8. 8Taste the dip and adjust brightness with an extra squeeze of lemon if needed; transfer to a serving ramekin.
9. 9Arrange the hot schnitzel strips on a platter beside the mustard dip and pickle spears. Serve at once so the crust stays shatter-crisp for dipping.