Ingredients

• 1 tablespoon Dijon or spicy brown mustard
• 1 tablespoon coarse-grain or spicy brown mustard
• 1 tablespoon honey
• 3/4 pound boneless lean pork shoulder butt, sliced 1/4 inch thick and pounded thin
• 1 small egg, lightly beaten with 3/4 teaspoon water
• 1/2 cup fine dry bread crumbs
• Nonstick cooking spray
• 1 medium-size lemon, cut into thin wedges (optional)

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Instructions

1. Combine the Dijon and coarse-grain mustards with the honey in a small bowl. Using a pastry brush, spread the mustard-honey mixture on both sides of each pork slice.
2. Dip the pork in the egg, then in the bread crumbs to coat both sides.
3. Lightly coat a heavy 12-inch skillet with the cooking spray and set over moderate heat for 30 seconds. Add the pork and cook about 4 minutes on each side or until crisp and lightly browned. Garnish with the lemon wedges.