I don’t often cook to accommodate my German side. I find the noodle and potato heavy meals very dense. As I age I prefer lighter meals with more vegetables and fruits. I never thought I’d say that, but life slows down after I eat a heavy meal and I need a nap. Ha. But schnitzel? Well I do love my fried, crusty pork cutlets with a bit of a mustard sauce. And not only during Oktoberfest!
I had been trying again to reduce the contents of the upstairs freezer and found many packages of pork loin we’d cut into chops. I thawed several packages with the idea of maybe doing a crockpot meal. But once the chops were thawed I thought of schnitzel and there was no going back. I’d found a recipe where the chops were pretzel crusted and I was excited!
I trimmed the fat off of the loin chops. I wanted just meat in my schnitzel.
I hammered the chops into thin, 1/4″ pieces, salt and peppered them well and set them aside.
I combined a cup of flour with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
Next I whisked the eggs in a flat bowl then added the whole grain mustard and whisked again.
The final bowl was 2 cups of pretzels that I’d crushed in the food processor until it was a combination of small bits and pretzel flour.
I heated my trusty large nonstick skillet with canola oil until a pinch of flour popped when I tested it. I dipped each pork chop in first flour, then in the egg mixture, and finally in the pretzel crumbs. I pressed the crumbs into the chop then laid it into the hot oil.
I let the chops fry on each side 4-5 minutes. They were golden brown and tender. I cut into the center of one to make sure they were cooked through and not pink.
For dinner we had schnitzel with lemon wedges, mashed potatoes and green beans. The flavor of the schnitzel with the pretzel crust and whole grain mustard was delicious! I liked the lemon juice squeezed on it to add an extra touch of acid. Although I still prefer a good cream gravy over my schnitzel, this was a really good change-up!
The leftover schnitzel was great on a bun with a little mayo the next day for lunch. Cold, straight out of the fridge, they were still amazing and delicious. My P.S. said we missed the mark by not also having pretzel buns to serve them on. Ooops. Well, another day!
Pretzel and Mustard Crusted Schnitzel
Pork schnitzel with a pretzel and mustard coating for extra flavor.
- 6-8 boneless pork chops
- 2 cups pretzels
- 1 cup flour
- 3 eggs
- 1/3 cup whole grain mustard
- 3 tablespoons canola oil
- salt and pepper to taste
- Lemon wedges for garnish
Whisk eggs in a bowl to scramble; add mustard and whisk until combined.
Stir flour, salt and pepper in a separate bowl to combine.
Chop up pretzels in a food processor until small bits. You want to have fine pretzel flour as well so make sure it is processed well. Pour into another bowl.
Set up a serving station of bowls: egg, flour, pretzels.
In a large nonstick skillet heat oil until it pops when you place a pinch of flour in it. Dip pork chops in flour, egg, and pretzels, shaking off excess. Fry in oil on each side 4-5 minutes or until cooked through and golden brown.
Serve with wedges of lemon.
Also good cold on buns with a little mayo for lunch!
Adapted from Flavors by Four