Michael Symon's Pretzel Crusted Pork Cutlets

By jargrr

Ingredients

• For the Pork Loin:
• 1/2 pound Pork Loin (cut into 1/2-inch thick pieces - pounded thin)
• 2 Eggs (lightly beaten)
• 1/4 cup Flour
• 1 cup sourdough Pretzels (crushed)
• 2 tablespoons Butter
• Salt and Freshly Ground Pepper
• For the Crunchy Salad:
• 2 Apples (sliced)
• 1 bunch Radishes (sliced)
• 1 tablespoon Whole Grain Mustard
• 3 tablespoons Olive Oil
• 2 tablespoons Red Wine Vinegar

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients 2 Eggs (lightly beaten)
1/4 cup Flour
1 cup sourdough Pretzels (crushed)

instructions For the Pork Loin: Set up shallow dishes, one with flour, one with egg, and one with the crushed pretzels.

step 2

ingredients 1/2 pound Pork Loin (cut into 1/2-inch thick pieces - pounded thin)
Salt and Freshly Ground Pepper

instructions Season the pork on both sides with salt and pepper. Dip first into the flour, then the egg, and then the pretzel.

step 3

ingredients 2 tablespoons Butter

instructions Heat the butter in a large skillet over medium-high heat. Once it has foamed and subsided, arrange the pork, cooking about 2 to 3 minutes per side. Cook in batches if necessary as to not crowd the pan. Remove to paper towel lined plate.

step 4

ingredients 2 Apples (sliced)
1 bunch Radishes (sliced)
1 tablespoon Whole Grain Mustard
3 tablespoons Olive Oil
2 tablespoons Red Wine Vinegar

instructions For the Crunchy Salad: In a large bowl, whisk together the mustard, olive oil, and red wine vinegar with a generous pinch of salt and a few grinds of pepper. Once combined, add the apple and radish and toss until coated. Serve the salad on top of each of the pieces of pork.

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