Bavarian Pork Schnitzel with Pretzel Crust and Spiced Plum Sauce

Ingredients

• pork loin slices (about 150g each)4 slices
• Bavarian pretzels (day-old, crushed into coarse crumbs)200g
• all-purpose flour100g
• eggs3
• plums (ripe, pitted and chopped)500g
• brown sugar50g
• cinnamon stick1
• whole cloves3
• red wine vinegar2 tbsp
• butter60g
• vegetable oil (for frying)200ml
• salt1 tsp
• black pepper1/2 tsp
• fresh parsley (chopped, for garnish)2 tbsp

Directions

1. 1

   Place the pork slices between two sheets of plastic wrap and gently pound with a meat mallet until about 1/2 cm thick. Season both sides with salt and pepper.

2. 2

   In a shallow bowl, whisk the eggs with a splash of water. Spread the flour on a plate, and the crushed pretzel crumbs on another plate. Dredge each pork slice first in flour, then dip in egg, and coat thoroughly with pretzel crumbs, pressing lightly to adhere.

3. 3

   For the plum sauce, combine the plums, brown sugar, cinnamon stick, cloves, and red wine vinegar in a small saucepan. Cook over medium heat, stirring occasionally, until the plums break down and the sauce thickens (about 10 minutes). Remove the cinnamon stick and cloves, then blend with an immersion blender until smooth. Keep warm.

4. 4

   In a large skillet, heat the butter and vegetable oil over medium-high heat until shimmering. Fry the schnitzels, one or two at a time, for about 3 minutes per side, until the crust is deep golden brown and crispy. Drain briefly on paper towels.

5. 5

   Serve each schnitzel with a generous spoonful of the spiced plum sauce, a dollop of sour cream if desired, and a sprinkle of fresh parsley. Pair with potato salad or a simple cucumber salad for a truly Bavarian feast.