Crispy Pork Loin Cutlets with Mustard Parsley Crust

Slice the pork loin into 4 equal cutlets, about 150g each. Place each cutlet between two sheets of plastic wrap.

Using a rolling pin or meat mallet, pound each cutlet to an even thickness of about 5mm. Season both sides generously with salt and black pepper.

Finely mince the garlic and rub it lightly into the cutlets. Set aside on a plate.

Melt 60g of butter in a small saucepan over medium heat until foamy. Remove from heat.

Stir in the mustard and fresh parsley until evenly combined.

Add the breadcrumbs and mix until the butter fully coats them. The mixture should be clumped but not wet. Set aside.

Place the flour in a shallow dish. Beat the eggs in a second shallow dish.

Working with one cutlet at a time, dredge first in flour, shaking off excess.

Dip into the beaten egg, letting any excess drip off.

Press the cutlet firmly into the mustard parsley breadcrumb mixture, coating the top side thickly. Place breadcrumb-side up on a clean plate.

Heat a cast-iron skillet or heavy frying pan over medium-high heat. Add 45g butter and let it melt and begin to brown.

Carefully place 2 cutlets into the pan, crumb-side down. Fry for 3-4 minutes until the crust is deep golden brown and crispy.

Flip the cutlets and fry another 2-3 minutes until the pork is cooked through with no pink remaining. The internal temperature should read 63°C (145°F).

Remove to a wire rack to rest — never straight onto a plate or the crust will go soft. Repeat with remaining 2 cutlets.

Let the cutlets rest for 3 minutes. Slice one lemon into wedges.

Serve the cutlets crumb-side up with lemon wedges on the side. A warm potato salad or steamed cabbage makes the proper Stube accompaniment.