Pork Scallopine with Honey Mustard

• 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)

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

brown mustard, coarsegrain, honey, lean pork shoulder, egg, bread crumbs, nonstick cooking spray, lemon

Taken from www.foodnetwork.com/recipes/pork-scallopine-with-honey-mustard.html (may not work)