Directions

1. 1

   In a shallow bowl, combine the fresh thyme leaves, chopped parsley, and breadcrumbs. Season the mixture generously with sea salt and cracked black pepper, then stir to distribute the herbs evenly throughout the crumbs.

2. 2

   Lay each pork steak on a cutting board and use a meat mallet to gently pound the meat to an even thickness of about ¼ inch, being careful not to tear the flesh.

3. 3

   Brush the top and bottom of each flattened pork steak with a thin layer of the hot English mustard.

4. 4

   Working with one steak at a time, press both sides firmly into the herb-breadcrumb mixture, ensuring an even, golden crust coats each piece. Gently shake off any excess.

5. 5

   Heat a thin layer of vegetable oil in a large skillet over medium-high heat until shimmering and just beginning to smoke.

6. 6

   Carefully place the breaded pork steaks into the hot oil, working in batches if needed to avoid crowding the pan. Fry for 3 to 4 minutes per side until the breadcrumb crust turns deep golden brown and the internal temperature reaches 160°F.

7. 7

   Transfer the cooked schnitzel to a paper-lined plate to drain any excess oil. Keep warm while the remaining steaks are fried if necessary.

8. 8

   In a small bowl, stir together the whole-egg mayonnaise and horseradish cream until well combined. Set aside for serving.

9. 9

   Arrange the hot pork schnitzel on serving plates alongside the blanched green beans. Garnish with fresh lemon wedges and serve the horseradish-mayonnaise sauce on the side.