Bavarian Pork Schnitzel with Pretzel Crust and Sweet Mustard Sauce

Ingredients

• pork loin cutlets (pounded thin)4 (about 150g each)
• large Bavarian-style pretzels (day-old)3
• all-purpose flour100g
• eggs2
• whole milk2 tbsp
• salt1 tsp
• black pepper1/2 tsp
• smoked paprika1/2 tsp
• vegetable oil (for frying)500ml
• butter2 tbsp
• heavy cream200ml
• sweet German mustard (e.g., Bavarian sweet mustard)3 tbsp
• lemon1
• fresh parsley (chopped)2 tbsp

Directions

1. 1

   Place the pretzels in a strong plastic bag and crush them with a rolling pin until you have a coarse, uneven crumb with some small chunks. Transfer to a shallow dish. In a second dish, mix the flour with salt, pepper, and paprika. In a third dish, beat the eggs with the milk until smooth.

2. 2

   Season the pork cutlets lightly with salt. Dredge each cutlet first in the seasoned flour, shaking off excess, then dip into the egg mixture, letting any excess drip off, and finally press firmly into the pretzel crumbs, coating both sides evenly. Place on a wire rack and let rest for 5 minutes while you heat the oil.

3. 3

   Heat the oil in a large, heavy skillet over medium-high heat until shimmering (about 170°C / 340°F). Gently slide two schnitzels into the hot oil, being careful not to overcrowd. Fry for 2-3 minutes per side, until deep golden brown and cooked through. Transfer to a paper towel-lined plate. Repeat with remaining schnitzels.

4. 4

   While the schnitzels rest, make the sauce. In a small saucepan, melt the butter over medium heat. Whisk in the heavy cream and sweet mustard, then simmer gently for 2-3 minutes, stirring, until slightly thickened. Season with a pinch of salt and pepper. Keep warm.

5. 5

   Arrange the schnitzels on plates, drizzle generously with the mustard sauce, and garnish with a squeeze of lemon and a sprinkle of fresh parsley. Serve immediately with potato salad or warm sauerkraut.