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.
- 1 tablespoon light brown sugar
- 1 tablespoon kosher salt, plus more
- 4 4-oz. boneless pork chops or cutlets, pounded to ⅛” thickness
- 4 large eggs, beaten to blend
- ⅓ cup whole grain mustard
- 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, 10–15 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 ½” 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.
DO AHEAD: Pork can be brined 1 day ahead. Keep chilled.