Mustard Pork Schnitzel with Roasted Parmesan Green Beans

35 minutes | 2 servings

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1
Preheat oven to 225°C (425°F).
2
Wash green beans and trim ends. Transfer to a sheet pan.
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0.454 kg green beans
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3
Peel and mince garlic. Sprinkle green beans with garlic, drizzle with oil, and season with salt and pepper; toss to coat.
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2 cloves garlic
1 tbsp extra virgin olive oil
¼ tsp salt
¼ tsp black pepper
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4
Spread out evenly and place in the oven. Roast until tender-crisp, 10-15 minutes.
5
In a medium bowl, mix together bread crumbs, thyme, salt, and pepper.
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½ cup panko bread crumbs
1 tsp thyme
¼ tsp salt
¼ tsp black pepper
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6
Heat a skillet over medium-high heat.
7
Holding a knife parallel to the cutting board, cut the pork chops in half horizontally to form thin cutlets. Rub with Dijon mustard on both sides, then place in the breadcrumb mixture and coat on both sides.
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2 pork chops, boneless
1 tbsp Dijon mustard
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8
Coat bottom of skillet with oil. Add pork chops and cook until golden brown and cooked through, 3-4 minutes per side.
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1 tbsp virgin coconut oil
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9
Grate ⅛ cup Parmesan.
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14 g Parmesan cheese
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10
Remove green beans from oven, sprinkle with Parmesan, and toss.
11
To serve, place pork chops and green beans on a plate. Add a dollop of Dijon on the side for dipping if desired. Enjoy!