Take 3 deep plates and add into the first one the flour and the coriander, mixing well.

Into the second plate add the eggs, whisk them along with the mustard and season them with the salt and pepper.

Into the third plate add the breadcrumbs along with the coriander and mix well.

Cut the pork loin into 6 fillets, about 3 cm thickness and place each one on a cutting board lined with clingfilm. Cover them with another sheet of clingfilm and bash with a rolling pin until flattened evenly, roughly 5mm thick.

Coat the fillet pieces one by one in flour mixture, then dip in the egg wash and then into the breadcrumbs. Coat each schnitzel evenly in the breadcrumbs, pressing down to make sure they stick.

Add half the butter and oil to a large non-stick frying pan and fry half the schnitzels until they turn a nice golden colour on both sides, about 3’ each side. Drain the schnitzels on kitchen paper and repeat the process for the rest of them.