Everyone in the family had such a great time with this that I'll have to make a larger amount next time!

Pork schnitzel is a dish that brings back fond memories of Sunday dinners at my grandmother's farmhouse. Originating from the heart of Europe, this dish has found a special place in Midwestern kitchens, where hearty and comforting meals are a staple. The crispy, golden-brown breading encasing tender pork cutlets is a delight, and when paired with a tangy mustard sauce, it becomes a meal that warms both the heart and soul. It's a dish that invites you to slow down and savor each bite, making it perfect for family gatherings or a cozy dinner at home.

Pork schnitzel pairs beautifully with a variety of sides. Traditionally, it's served with a simple potato salad or buttery mashed potatoes, which complement the crispy texture of the schnitzel. A fresh green salad with a light vinaigrette can add a refreshing contrast to the richness of the dish. Don't forget to include some lemon wedges on the side; a squeeze of lemon juice brightens up the flavors wonderfully. For a true Midwestern touch, consider serving it with a side of homemade applesauce or coleslaw.

Servings: 4

4 boneless pork chops, pounded to 1/4 inch thickness
Salt and pepper, to taste
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 cup breadcrumbs
1/2 cup vegetable oil, for frying
2 tablespoons fresh parsley, chopped
Lemon wedges, for serving
1/4 cup Dijon mustard
1/4 cup sour cream
1 tablespoon honey

Season the pork chops with salt and pepper on both sides.

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs and milk, and one with breadcrumbs.

Dip each pork chop first in the flour, shaking off any excess, then in the egg mixture, and finally in the breadcrumbs, pressing to adhere.

Heat the vegetable oil in a large skillet over medium-high heat.

Fry the breaded pork chops in batches, about 3-4 minutes per side, until golden brown and cooked through.

Transfer the schnitzels to a paper towel-lined plate to drain excess oil.

In a small bowl, mix together the Dijon mustard, sour cream, and honey to make the mustard sauce.

Serve the schnitzels hot, garnished with chopped parsley and lemon wedges, alongside the mustard sauce.

For a lighter version, you can bake the schnitzels in the oven at 400°F for about 20 minutes, flipping halfway through. If you prefer a spicier kick, add a pinch of cayenne pepper to the flour mixture. For a gluten-free option, substitute the flour and breadcrumbs with gluten-free alternatives. You can also try using chicken or veal cutlets instead of pork for a different take on this classic dish.