Pretzel Crusted Schnitzel2014-09-16
- Yield : 4
- Servings : 4
- Prep Time : 20m
- Cook Time : 6m
- Ready In : 30m
Schnitzel is the German word for ‘cutlet’. Many people know the Austrian, Wiener schnitzel, or Vienna schnitzel, but schnitzel is a broad term that has many variations. Transforming a pork chop into thin cutlets is easy. The crust is a delicous way to use up leftover pretzels of any shape.
- ½ cup all purpose flour
- 2 large eggs
- 2 cups crushed pretzels, see below for crushing pretzels
- Salt, pepper to season
- 1 TB mustard, your choice
- 2 1” boneless pork loin chops, trimmed of excess fat
- 3 TB vegetable oil plus more as needed
Prepare the dredging station by arranging 3 large plates (I use disposable) in a row. Pour the flour on the first plate.
Crack the eggs onto the second plate and scramble.
Pour the crushed pretzels on the third plate.
Now season the flour, and eggs by adding 1/8th (a good pinch) teaspoon of salt, and 1/8 tsp of pepper to each plate. Stir to combine.
Add the mustard to the eggs and stir in until smooth.
Don’t worry about seasoning the pretzels since they are already seasoned by virtue of what they are.
Prepare the chops by cutting each in half. Achieve this by holding a very sharp knife in one hand on the side of the chop midway down, and pressing down on top of the chop with the other hand. Carefully slice the chop in half to yield two thin chops. Here comes the fun part.
Tear two large lengths of parchment paper. Place one chop on top of a piece of parchment. Top with the second piece of paper. Using the smooth side of a meat mallet, pound each chop until evenly thin without tearing or breaking the meat. Proper technique for pounding is to bring the mallet down onto the meat and then quickly drag sideways. Practice slowly at first to get the hang of the technique. I always start from the outside and work inward. Remove prepared chop to a clean plate or another length of parchment paper until all chops are pounded.
Time to dredge: Take one cutlet and dredge both sides in the flour to apply a thin even coating of flour to all sides.
Dip both sides in the egg mixture. Hold up the cutlet and let the excess egg drip back into the plate.
Thirdly, dredge through the crushed pretzels pressing to adhere if necessary. Place dredged chop back on work plate. Continue with remaining chops.
Preheat oven to 200 degrees. Heat oil in a large heavy skillet until shimmering over medium high heat.
Add 1 cutlet and cook for 3-4 minutes or until the coating is a rich golden brown. Flip and cook an additional 3 minutes or until that side is equally as brown. Transfer to a clean heat proof plate or baking sheet and place in oven to hold until remaining schnitzels are cooked. Serve warm with mustard.
To crush pretzels: Place broken pretzels into a food processor, and pulse several times until most pieces are about as big a pencil eraser. Don’t worry there will be various textures and pretzel ‘flour’ too. Use it all.