Bavarian Pretzel-Crusted Pork Schnitzel with Mustard Aioli
This recipe combines the hearty Bavarian flavors of pretzel-crusted schnitzel with a zesty mustard aioli for dipping. Perfect for a comforting main course with a slight twist.
Preparation
Get these tasks done before you start cooking.
Marinating the Schnitzel
- 1
Season cutlets
Season the pork cutlets with salt and pepper.
- 2
Set up breading station
Set up a breading station with flour, beaten eggs, and crushed pretzels in separate shallow dishes.
- 3
Bread the cutlets
Dredge each cutlet first in flour, then egg, and finally in pretzel crumbs, pressing the crumbs to adhere.
Preparing the Mustard Aioli
- 1
Combine ingredients
In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, and minced garlic.
- 2
Blend
Stir until well blended and smooth.
- 3
Chill
Chill in the refrigerator until ready to serve.
How to Make Bavarian Pretzel-Crusted Pork Schnitzel with Mustard Aioli
Total time: 2 h · Yields 4 servings
- 1
Frying the Schnitzel
Heat vegetable oil in a large skillet over medium heat.
- 2
Browning the Schnitzel
Fry each cutlet for 3-4 minutes on each side until golden brown and cooked through.
- 3
Draining the Schnitzel
Transfer to a paper-towel-lined plate to remove excess oil.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I make this ahead?
You can prepare the pork cutlets and aioli in advance, then fry just before serving.
Can I use chicken instead of pork?
Yes, chicken cutlets can be substituted and follow the same preparation and cooking method.
What kind of pretzels should I use?
Use plain salted pretzels for the best flavor and texture.
How can I make this gluten-free?
Substitute gluten-free pretzels and flour to make this dish gluten-free.
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