Melt <quantity>1<unit>cup</unit></quantity> of unsalted butter over medium heat in a saucepan. Cook 20m stirring occasionally. Butter will take on the color of hazelnuts when ready

Transfer the butter to a bowl to cool down

The brown butter is ready

Rinse and remove beards from <quantity>1<unit>kg</unit></quantity> of black mussels

Bring <quantity>1<unit>cup</unit></quantity> of vegetable stock to boil

Add mussels. Cover with lid

Simmer the mussels until they open. Strain and reserve stock

Melt <quantity>1<unit>tbsp</unit></quantity> of butter on low heat. Add <quantity>5</quantity> chopped garlic cloves and <quantity>2<unit>tbsp</unit></quantity> of diced onion

Add <quantity>1<unit>tbsp</unit></quantity> of yellow mustard seeds

Add the reserved stock and <quantity>1⅓<unit>tbsp</unit></quantity> of apple cider vinegar

Reduce by ⅔

Add <quantity>¼<unit>cup</unit></quantity> of brown butter and stir to combine. Remove from the heat

Pick <quantity>¼<unit>bunch</unit></quantity> of parsley. Chop

Slice stalks from <quantity>¼<unit>bunch</unit></quantity> of flat leaf parsley

Pick mussel meat and transfer to bowl. Add the brown butter mixture

Add the sliced parsley, <quantity>1<unit>tbsp</unit></quantity> of capers and mix to combine. The Mussel Salsa Verde is ready

Remove the skin from <quantity>2</quantity> pork chops, leaving the fat on

Line the work surface with cling film

Place a pork chop on the surface

Cover the pork chop with cling film

Beat the pork chop until it flattens

In a container with <quantity>2½<unit>cups</unit></quantity> of water, add <quantity>1⅓<unit>tbsp</unit></quantity> of salt

Blend well to make brine

Place pork chops in brine for 90m

Remove pork chops from brine, dry and season both sides with salt to taste

Season pork chops on both sides with black pepper to taste

Crack <quantity>2</quantity> eggs

Add <quantity>1<unit>cup</unit></quantity> of milk

Whisk together until homogenous

Dredge pork chops in a bowl with <quantity>2¼<unit>cup</unit></quantity> of cornstarch

Dip pork chops in egg and milk mix and coat evenly

Dredge pork chops in a bowl with <quantity>2<unit>cups</unit></quantity> of Panko breadcrumbs

Heat <quantity>1<unit>L</unit></quantity> of vegetable oil to <temperature>175<unit>°C</unit></temperature>

When the oil is hot, fry the pork chops 4m until golden

Flip and fry for 4m

Transfer the pork chops to the wire rack. Allow to rest 3m

Slice down the side of the bone

Slice across the loin into pieces

Plate the loin and the bone

Garnish with Mussel Salsa Verde

The Pork Schnitzel with Mussel Salsa is ready! Dig in!