1/2 cup flour 1/4 cup coarse grain mustard 2 tbs honey 1 large egg 1 1/4 cups pinko bread crumbs 4 boneless pork chops - thin sliced - pounded to 1/4 inch thick S&p Vegetable oil

Beat mustard, honey and egg in a shallow dish. Set up dredging stations (flour, egg mixture, panko).
Pat cutlets dry and season with salt and pepper.
Coat with flour, dip in egg mixture and dredge in bread crumbs, pressing to adhere.
Heat oil over medium-high heat. Cook cutlets until golden, about 3 minutes per side.