I managed to ruin my whiskey sauce by over reducing my whiskey. It could’ve also done with a little extra mustard. It’s a pretty solid dish and simple to make, the breadcrumbs, cooked in a little butter along with the bones from the chops. Whiskey to deglaze the pan and lift that flavour and throw in your mustards. You want a punchy mustard to cut through that cream and really work through the tender, crunchy crunchy schnitzel.
