Traditional recipes

Pretzel-Crusted Pork Schnitzel

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)

Recipe Preparation

  • 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.

Nutritional Content

Calories (kcal) 920 Fat (g) 47 Saturated Fat (g) 9 Cholesterol (mg) 290 Carbohydrates (g) 89 Dietary Fiber (g) 4 Total Sugars (g) 32 Protein (g) 38 Sodium (mg) 2240Reviews Section

Watch the video: Breaded Pork Schnitzel Řízek - Czech Cookbook