Pretzel-crusted Pork Schnitzel
Prep 15 min
Ready 35 min.
Servings 2-4
I saw a picture of this pretzel-crusted schnitzel in a cooking magazine and thought I would try to make it. I could not remember which magazine in which I saw it, but I have made schnitzel before and simply replaced the bread crumbs with crushed pretzel pieces. Originally, I started smashing the pretzels under a cooking towel with a culinary hammer, but the pieces were flying all around the kitchen. Our dachshund, Fritz, loved finding them. Then I remembered that I had a mortar and pestle so that simplified things. Also, I have begun frying in ghee rather than traditional frying oils. I’m getting on the bandwagon for healthy eating in the new year. The ghee has a high viscosity of around 450 degrees, and the taste was unnoticeable in flavor to other oils.
This schnitzel was outstanding in flavor, and the pork was nice and moist. I served this with mashed potatoes which I whipped in our Kitchen-aid mixer. I left the potato peels on. I topped the potatoes with Irish butter and minced rosemary. Schnitzel is a perfect winter food that warms the soul.
Ingredients
• 4 pork cutlets
• vegetable oil for frying (I used ghee)
• 2 large eggs
• 1 cup all-purpose flour
• 1 cup crushed pretzels
• 1/2 tsp. salt or to taste
• 1/2 tsp. pepper or to taste
• lemon slices for garnish
• sprig of Italian parsley for garnish
Instructions
1. Place a pork chop in a gallon-sized Ziploc kitchen bag. (I have found using one of these bags seems to hold up better than light cellophane). Use a meat tenderizer (hammer side) to pound the chop to about 1/4 in. thick. Lightly season with salt and pepper. Repeat for all chops.
2. Heat about 1 cup cooking oil in a skillet to 375°F. (I used a flat-sided sauté pan.) When you place the schnitzel in the oil you want it to float.
3. Place flour, egg and pretzel crumbs in 3 separate bowls. (I find sometimes it is easier to use a large plate for the bread crumbs rather than a bowl.)
4. Dredge chop through flour on both sides. Transfer it to the egg wash and flip to coat both sides evenly. Then put chop into pretzel crumbs and flip to coat both sides. (If you did not completely cover it with crumbs, you could sprinkle more on with a spoon to completely cover it.)
5. Fry the schnitzels in 375°F oil for about 2-3 minutes on both sides until they are a deep golden brown. Flip using metal tongs. (I use a splatter guard over the top of the pan when frying.) When finished cooking, transfer to a plate lined with paper towels. Pat dry and serve immediately.
The schnitzels can be served with German potato salad, mashed potatoes, or apple sauce. I enjoyed the mashed potatoes this time. This is a perfect winter meal. Enjoy!
Pretzel-crusted pork schnitzel
Ingredients
- 4 pork cutlets
- vegetable oil for frying I used Ghee
- 2 eggs large
- 1 cup all-purpose flour
- 1 cup pretzels crushed
- ½ tsp. salt to taste depending on pretzels you may omit salt
- ½ tsp. pepper to taste - ground
- 1 lemon sliced for garnish
- sprig Italian parsley for garnish
Instructions
-
Place a pork chop in a gallon-sized Ziploc kitchen bag. (I have found using one of these bags seems to hold up better than light cellophane). Use a meat tenderizer (hammer side) to pound the chop to about 1/4 in. thick. Lightly season with salt and pepper. Repeat for all chops.
-
Heat about 1 cup cooking oil in a skillet to 375°F. (I used a flat-sided sauté pan.) When you place the schnitzel in the oil you want it to float.
-
Place flour, egg and pretzel crumbs in 3 separate bowls. (I find sometimes it is easier to use a large plate for the bread crumbs rather than a bowl.)
-
Dredge chop through flour on both sides. Transfer it to the egg wash and flip to coat both sides evenly. Then put chop into pretzel crumbs and flip to coat both sides. (If you did not completely cover it with crumbs, you could sprinkle more on with a spoon to completely cover it.)
-
Fry the schnitzels in 375°F oil for about 2-3 minutes on both sides until they are a deep golden brown. Flip using metal tongs. (I use a splatter guard over the top of the pan when frying.) When finished cooking, transfer to a plate lined with paper towels. Pat dry and serve immediately.
-
The schnitzels can be served with German potato salad, mashed potatoes, or apple sauce. I enjoyed the mashed potatoes this time. This is a perfect winter meal. Enjoy!
