Prep time: 20 minutes
Total time: 40 minutes
Serves: 4

• Toss sliced cucumbers with salt. Let sit for 20 minutes, then rinse cucumbers under cold water, drain them well and add to a dry bowl. Add dill, lemon zest and juice and mix well.
• Preheat oven to 410°F.
• Using a mallet, pound out pork until it is ¼-inch thick or use tenderized cutlets. Season both sides with salt.
• Coat a baking tray with oil and place the tray in oven to heat up.
• In a bowl, whisk mayonnaise and mustard.
• In a flat-bottomed container mix breadcrumbs and parmesan cheese.
• Evenly and generously coat both sides of the cutlets with mayonnaise-mustard mix. Then, press the cutlets into the bread crumb mix, ensuring both sides are breaded.
• Carefully place breaded cutlets on the hot tray in the oven. Bake for 7 minutes before flipping. Bake for another 7 minutes until both sides are brown and crispy.
• Serve with cucumber salad on the side.