Schnitzel pops with chili honey mustard drizzle

By Paul Lillakas
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SERVES
12
 TO
14

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

  1. In bowl, combine honey, Dijon, and pepper flakes. Set aside.
  2. In one bowl combine salt and flour; add eggs to another bowl and breadcrumbs to a third bowl.
  3. 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.
  4. 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.
  5. Insert skewer into each piece to create lollipop; arrange on platter. Drizzle with sauce or serve on the side for dipping.

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