Schnitzel pops with honey mustard drizzle
Ingredients
Honey Mustard Drizzle:
- 2 tablespoon liquid honey
- 2 teaspoon Dijon mustard
- 1/4 teaspoon red pepper flakes
Schnitzel
- 1 pork tenderloin ( 1 1/4 lb) silver skin removed, sliced into 1/2 inch 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 1/2 inch of canola oil over medium-high heat; fry pork until browned and crispy, about 2-3 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.
