My favorite recipes are usually Italian so here I have turned a simple Milanese style pork cutlet into a German inspired Schnitzel with some nice spices to pair. Simple is better, so the Aoili is just plain Hellman's mayo kicked up with flavors to pair with the Schnitzel. The leftovers make a delicious sandwich for lunch the next day. Whole wheat bread spread with the maple aioli, lettuce and tomato. Or cut the cold Schnitzel into pieces and top on a big salad; —Lorraine Fina Stevenski
For the Schnitzel:
boneless pork loin chops pounded to 1/4" thick
pure maple syrup
homemade whole wheat bread crumbs
light brown sugar
each salt and pepper
canola oil, or more if needed
fresh Italian parsley, finely minced
In a shallow bowl, whisk the dijon mustard, maple syrup and eggs. In another shallow bowl, combine the wheat and panko crumbs, brown sugar, dried parsley, allspice and salt and pepper. Dredge the pork chops first in the egg mixture and then the crumb mixture. Press the crumbs into the meat to adhere.
In a 12" fry pan, heat the canola oil until shimmering. Add the cutlets, 2 at a time and cook over high heat until golden; about 2 minutes on each side. Add more oil as needed. Place on a serving platter and sprinkle with fresh parsley.
MAKE THE AOILI: In a medium mixing bowl, whisk the mayonnaise, mustard and maple syrup until smooth. Serve with the pork schnitzel on the side.