Pretzel-Crusted Pork Schnitzel

By KDHarmon

Ingredients

• 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” thickness
• 6 oz. pretzels
• 4 large eggs, beaten to blend
• 1/3 cup whole grain mustard
• 3/4 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)

Details

Adapted from bonappetit.com

Preparation

Step 1

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.

Makes 4 servings.