Bavarian Hunter's Schnitzel with Pretzel Crust

Ingredients

• pork loin steaks4 (150g each)
• large pretzels (soft or hard)200g
• all-purpose flour100g
• large eggs3
• Dijon mustard2 tbsp
• unsalted butter60g
• vegetable oil4 tbsp
• lemon1 (for serving)
• fresh parsleysmall bunch
• salt1 tsp
• black pepper0.5 tsp
• juniper berries1 tsp (crushed)
• beef broth200ml
• apple cider vinegar3 tbsp
• brown sugar1 tbsp
• sour cream100ml

Directions

1. 1

   Place the pork steaks between two sheets of plastic wrap and gently pound them to an even thickness of about 1 cm. Season both sides with salt, pepper, and crushed juniper berries, then set aside for 10 minutes.

2. 2

   Crush the pretzels into coarse crumbs using a rolling pin or food processor—you want varied sizes for texture. Set up a breading station: one shallow dish with flour, another with eggs whisked with Dijon mustard, and a third with the pretzel crumbs.

3. 3

   Dredge each pork steak first in flour, shaking off excess, then dip into the egg mixture, letting any excess drip off. Finally, press firmly into the pretzel crumbs, coating all sides evenly. Place on a tray.

4. 4

   In a large skillet, heat half the butter and half the oil over medium-high heat. Fry two schnitzels at a time for 2-3 minutes per side until deep golden and cooked through. Transfer to a wire rack and keep warm. Repeat with remaining butter and oil.

5. 5

   In the same skillet, pour off excess fat, then add beef broth, apple cider vinegar, and brown sugar. Bring to a boil, scraping up browned bits. Reduce heat, stir in sour cream, and simmer for 2 minutes until thickened slightly. Taste and adjust seasoning.

6. 6

   Spoon the warm sauce onto plates, top with the pretzel-crusted schnitzels, and garnish with a squeeze of fresh lemon and chopped parsley. Serve immediately with potato salad or spätzle if desired.