Schnitzel pops with honey mustard drizzle

Total 1 hour

Makes 12-14 servings

Paul's schnitzel on a stick dish is the perfect marriage of comfort and convenience.

1 x 1 ¼ lbs

pork tenderloin, silver skin removed, sliced into ½” rounds

½ tsp

salt

½ tsp

pepper

2/3 cup

breadcrumbs

egg, beaten with 1 tbsp water

½ tsp

flaked sea salt

1/3 cup

all purpose flour

2 tbsp

liquid honey

2 tsp

Dijon mustard

½ tsp

sodium-reduced soy sauce, (optional)

¼ tsp

red pepper flakes

In bowl, combine honey, Dijon, soy sauce (if using) and pepper flakes. Set aside.
In one bowl combine salt and flour. In second bowl add eggs. In third bowl add breadcrumbs.
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 ½ inch of canola oil over medium-high heat. Then 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.