How to make
The pork is cleaned of any veins, a clean piece of meat must remain. It is dried in kitchen paper.
If it is still frozen, but so that it can be cut, it is very convenient to make nice pieces of the same thickness, which is about 0.2″ (4 mm). Cut it into slices and place on cling film on a large wooden board. Season on both sides with salt and black pepper. Cover it with cling film and pound it carefully, so that the meat doesn't tear, but only to thin it out into about 2 mm. Now store it in refrigerator for about 30 minutes.
Meanwhile, in a deep bowl, beat the eggs with the milk.
The flour and breadcrumbs are prepared in two consecutive plates. The breadcrumbs can also be increased from the specified amount.
Each schnitzel is first dipped in flour, followed by eggs and finally breadcrumbs. They are arranged on the side.
Heat the fat, enough oil for frying with a piece of butter.
The schnitzels are dipped in egg again, followed by the breadcrumbs, very nicely covered, by being pressed into the breadcrumbs, so that more stick to it and put them in the heated fat. Fry, until they aquire a golden color.
Remove and place them onto kitchen paper to absorb excess fat.
The fat from the pan is discarded and it is wiped with kitchen paper. Place the piece of butter to melt and add the flour.
Stir vigorously, until it changes color - about 2-3 minutes. Add the mustard, I mostly use Dijon coarse mustard (optional), as much salt and black pepper as you like, stir and add the vegetable broth while stirring at all times. Leave it to simmer on the stove for about 2-3 minutes.
The sauce is ready, remove it from the heat.
Serve the schnitzel and pour the mustard sauce on the side.
