Pretzel Crusted Pork Schnitzel:

• 4 cups pretzels, processed in a food processor until fine crumbs form
• 2 boneless pork loin chops, cut in half to make 4 thinner cutlets, pounded thin
• 1/2 cup flour mixed with a pinch of salt & pepper
• 2 eggs, beaten with a pinch of salt
• Neutral oil for frying (I like avocado oil)

Slaw:

• 1/4 head purple cabbage, finely shreded
• 2 apples, cut into matchsticks
• 3 cups shredded brussels sprouts
• 1 tablespoon whole grain mustard
• 1 tablespoon each roughly chopped basil & tarragon – thyme would work here too if you don’t like tarragon
• Salt and pepper to taste
• Cider vinaigrette – enough to lightly coat the slaw

Cider Vinaigrette:

• 1/2 cup apple cider, reduced to 1/4 cup
• 1 garlic clove
• 1 small shallot, peeled and diced
• 1/4 cup apple cider vinegar
• 1 teaspoon Dijon
• 1 teaspoon honey
• 1 teaspoon fresh thyme leaves
• 1/2 cup avocado oil
• 1/2 cup extra virgin olive oil

Garnish:

• Basil & tarragon sprigs (or thyme)
• Flakey sea salt
• Lemon wedges