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Melissa Dallas

Pretzel Crusted Pork Schnitzel

Veteran Member
4223 posts
Joined: Jan 8, 2006


Posted to Thread #29604 at 5:08 pm on May 1, 2017

From Bon Appetit-doesn't this look good?

Pretzel-Crusted Pork Schnitzel
Pork loin can be lean, which is where the brine comes in: The meat will be tender, juicy, and seasoned throughout.

4 cups apple cider
1 tablespoon light brown sugar
1 tablespoon kosher salt, plus more
4 4-oz. boneless pork chops or cutlets, pounded to 1/8 inch thickness
6 oz. pretzels
4 large eggs, beaten to blend
1/3 cup whole grain mustard
cup all-purpose flour
Freshly ground black pepper
Vegetable oil (for frying; about 3 cups)
Flaky sea salt (such as Maldon)
Flat-leaf parsley leaves with tender stems and lemon wedges (for serving)

Bring apple cider, brown sugar, and 1 Tbsp. kosher salt to a boil in a medium saucepan and cook until reduced by half, 1015 minutes. Transfer to a shallow dish and let cool. Add pork, cover, and chill at least 6 hours.
Pulse pretzels in a food processor to coarse crumbs; transfer to a shallow bowl.
Whisk eggs, mustard, and 2 Tbsp. water in another shallow bowl. Place flour in a third shallow bowl. Remove pork from brine, pat dry, and season with kosher salt and pepper. Working one at a time, dredge in flour, shaking off excess. Dip into egg mixture, letting excess drip back into bowl, then coat with pretzel crumbs, pressing firmly to adhere.
Meanwhile, pour oil into a large skillet to a depth of and heat over medium-high heat until it bubbles immediately when a pinch of flour is added.
Working in batches, fry pork until golden brown and cooked through, about 2 minutes per side. Drain on paper towels; season with sea salt. Serve schnitzel topped with parsley, with lemon wedges for squeezing over.

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