Place the pork chops between two sheets of plastic wrap and pound them with a meat mallet until they are an even 1/4 inch thickness. Season liberally with salt and pepper.

Set up a breading station with three shallow bowls: place flour in the first, beaten eggs in the second, and crushed pretzel crumbs in the third.

Dredge each pork cutlet in the flour, shaking off any excess. Next, dip into the egg wash, and finally, press firmly into the pretzel crumbs to ensure a thick, even coating.

Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the schnitzels (do not overcrowd the pan; fry in batches if necessary).

Fry for 3 to 4 minutes per side until the crust is deep golden brown and the pork is cooked through. Transfer to a paper towel-lined plate to drain.

While the schnitzels rest, melt the butter in a small saucepan over medium heat. Whisk in the heavy cream and stone-ground mustard.

Simmer the sauce gently for 3 to 5 minutes until slightly thickened. Taste and season with a pinch of salt and pepper if needed.

Serve the crispy schnitzels immediately, topped with the warm mustard sauce, a squeeze of fresh lemon juice, and a sprinkle of chopped parsley.