Pork loin can be lean, which is where the brine comes in: The meat will be tender, juicy, and seasoned throughout.
Bring apple cider, brown sugar, and 1 Tbsp. kosher salt to a boil in a medium saucepan and cook until reduced by half, 10–15 minutes. Transfer to a shallow dish and let cool. Add pork, cover, and chill at least 6 hours.
Pulse pretzels in a food processor to coarse crumbs; transfer to a shallow bowl.
Whisk eggs, mustard, and 2 Tbsp. water in another shallow bowl. Place flour in a third shallow bowl. Remove pork from brine, pat dry, and season with kosher salt and pepper. Working one at a time, dredge in flour, shaking off excess. Dip into egg mixture, letting excess drip back into bowl, then coat with pretzel crumbs, pressing firmly to adhere.
Meanwhile, pour oil into a large skillet to a depth of ½” and heat over medium-high heat until it bubbles immediately when a pinch of flour is added.
Working in batches, fry pork until golden brown and cooked through, about 2 minutes per side. Drain on paper towels; season with sea salt. Serve schnitzel topped with parsley, with lemon wedges for squeezing over.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (576g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1492 | ||
Calories from Fat: 1093 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 121.5g | 162 % | |
Saturated Fat 11.5g | 58 % | |
Monounsaturated Fat 73.8g | ||
Polyunsanturated Fat 32.8g | ||
Cholesterol 423mg | 130 % | |
Sodium 1372.5mg | 47 % | |
Potassium 664.7mg | 17 % | |
Total Carbohydrate 88.5g | 26 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 82.2g | ||
Protein 21.2g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1492
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