Schnitzel Beans

Blanch the green beans until tender-crisp, then cool them so they keep their color.

Bread thin pork cutlets with egg and crumbs, then fry until golden and slice into strips.

Cook bacon and onion in the skillet, leaving enough drippings for a warm dressing.

Whisk mustard and vinegar into the pan juices, scraping up browned bits.

Toss beans with the dressing, top with schnitzel strips, bacon, and parsley, and serve immediately.