Breaded Pork Cutlets Recipe

Make the tangy mustard dip: Mix all ingredients in a small bowl. Cover and chill until ready to use. (You can make this ahead of time; mixture lasts up to 5 days in the refrigerator.)

Place all-purpose flour and breadcrumbs on two separate plates. Season flour with salt and pepper. Break eggs into a bowl and whisk until yolks and whites are completely combined.

Coat each cutlet in seasoned all-purpose flour, dip in egg, then coat with breadcrumbs.

Pour oil into a nonstick frying pan over medium heat until it comes ½ inch up the sides of the pan. When oil is hot, add cutlets and fry until golden brown, about 3 to 4 minutes. Garnish with nori and serve immediately with tangy mustard dip.