Schnitzel is simply very thin slices of meat that are breaded then deep- or shallow-fried. The dish is said to have originated in Germany, but that is debatable as the dish is a staple in many European countries. The meat can be pork, chicken, beef or veal. Veal schnitzel, or Wienerschnitzel, hails from Austria and is probably the most famous. That said, you have to try our Dijon Pork Schnitzel recipe.

We prepare the pork in the traditional way, dredging in flour, dipping in egg then breadcrumbs. But for a zingy kick we combine the eggs with a dollop of Dijon mustard. To cut back on added fat, we cook the cutlets in batches with just a dash of oil then keep them warm in a low temperature oven until finished frying. To complete the meal, serve with roasted potatoes and a green salad or your favorite veggie. Give it a try then let us know what you think.