the crispiest schnitzel with fall vibes...
We love a good schnitzel in our house and this one is a serious WINNER. Thinly pounded pork cutlets in a crispy pretzel crust, served with an apple, brussels sprout & cabbage slaw. I used my favorite cider vinaigrette on the slaw and it is so good. You can make a batch of the dressing and use it on this slaw, and any other salads for the rest of the week. This slaw is also the perfect way to get rid of any extra apples that you have in your fruit bowl.
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Super crispy and a little bit salty, pretzels make the perfect crust for a schnitzel. Paired with a slightly sweet, crunchy, tangy slaw like this apple, cabbage & shaved brussels sprout version and you’ve got yourself a delicious meal.
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)
- 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
- 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
- Basil & tarragon sprigs (or thyme)
- Flakey sea salt
- Lemon wedges
Put all ingredients into a blender and process until smooth.
Mix the apples and veggies with the mustard, salt, pepper, chopped herbs and cider vinaigrette. Toss to coat. Add more dressing if needed.
Coat the pork in flour, then egg, and then the pretzel crumbs, pressing with your palm to really get the crumbs to stick. You will have to flip the cutlets over several times to make sure that they’re well coated. Heat a large pan over medium heat with a generous amount of oil. Fry the cutlets until crispy and golden on both sides, 3 to 4 minutes total.
Serve the schnitzel with the slaw on the side, fresh herbs, flakey salt and lemon wedges.
If you don’t eat pork, chicken or even a firm white fish filet, like sole, would make a great substitute.