Pretzel Crusted Mustard Dipped Schnitzel

Happy Oktoberfest!! Schnitzel is a family favorite this time of year since we are part German. Unfortunately, in our area of NJ German restaurants are few and far between so you just have to make these traditional dishes on your own. When I got the bag of ShopRite Pretzels in my monthly Potluck Package my first thought was to make a dessert but I felt like that was too common to pair the pretzels with chocolate. It was John's idea to make schnitzel with the pretzels. So these are a homage to him and the delicious pretzels you dip in mustard at a German beer garden we used to go to before I moved him out to the suburbs. I hope you give it a try this Oktoberfest season.

Ingredients:

6-8 Thin Cut Boneless Pork Chops

2 Cups ShopRite Waffle Pretzels - Crushed

1 Cup Flour

3 Eggs

1/3 Cup Whole Grain Mustard

3 Tbsp Canola Oil

S&P

1 Lemon - Wedges for Garnish

Start by pounding the pork chops with a meat mallet on both sides until they have spread out and are about a 1/4 inch in thickness.

In a shallow bowl scramble the eggs, then whisk in the whole grain mustard until it is completely combined, set aside. Put the flour in another shallow dish and season it with salt & pepper, mix it together using a fork.

 In a food processor chop up the pretzels into coarse crumbs, this will take about 20-30 seconds. You want there to be fine pretzel flour as well as tiny little pretzel crumbs. Pour the pretzels into another shallow bowl and make an assembly line on your counter top so the pork can easily go from the  seasoned flour, to the egg wash and then into the pretzels before going into the hot pan.

 In your largest pan heat the oil over medium heat until it spits when water hits it. Place each pork chop into the four, then the egg, then the pretzels, shaking off any access and carefully into the hot oil. Allow them to fry on both sides for 4-5 minutes or until cooked through and golden brown. Serve with lemon wedges, along side some red cabbage and mashed potatoes.

Enjoy!!