"Rachael Ray's Pork Schnitzel Meatballs"

Ingredients

• Vegetable or canola oil, for frying (about 6 cups in a deep skillet or 2 qt. in a tabletop fryer)
• 1 ¼ cups dry breadcrumbs
• ¼ cup whole milk
• 1 ¼ lb. ground pork
• About 3 tbsp. grated onion with juices
• Salt and freshly ground black pepper
• 2 large eggs plus 1 large egg yolk
• ¼ cup fresh flat-leaf parsley tops, finely chopped
• 1 tbsp. fresh lemon zest or about 1 tsp. dried lemon zest
• 1 tsp. (about 1/3 palmful) dried thyme
• ½ tsp. ground white pepper
• About 1/8 tsp. freshly grated nutmeg
• 1 cup flour
• Flaky sea salt, cornichons, lemon wedges, and 1/2 cup Dijon mustard (smooth or grainy), for serving