Schnitzel pops with chili honey mustard drizzle
Ingredients
Chili honey mustard drizzle:
- 2 tablespoons liquid honey
- 2 teaspoons Dijon mustard
- 1/4 teaspoon red pepper flakes (optional)
- 1 pork tenderloin (567 grams) silver skin removed, sliced into 1 centimeter rounds
- 1/3 cup all purpose flour
- 1/2 teaspoon each salt and pepper
- 2/3 cup breadcrumbs
- 1 egg, beaten with 1 tablespoon water
- 1/2 teaspoon flaked sea salt
Directions
- In bowl, combine honey, Dijon, and pepper flakes. Set aside.
- In one bowl combine salt and flour; add eggs to another bowl and breadcrumbs to a third bowl.
- Dip pork pieces into flour mixture to coat both sides. Dip into egg mixture, letting excess drip off. Dip into breadcrumbs, patting to coat evenly.
- In large nonstick skillet, heat one centimeter of canola oil over medium-high heat; fry pork until browned and crispy, about two to three minutes per side. Remove to paper-towel lined platter and keep warm. Sprinkle with flaked sea salt.
- Insert skewer into each piece to create lollipop; arrange on platter. Drizzle with sauce or serve on the side for dipping.
