The extra crunch and familiar taste of the pretzel coating make this dish a fast favourite. Use shallow bowls or pie plates to set up a coating station for the schnitzel. Designate a dry and a wet hand to make the process easier and keep the mess to a minimum. Serve with honey mustard or ketchup.
- Portion size 4 servings
- Credits : Canadian Living Magazine: Family Fun Guide, Summer 2013
Ingredients
Method
In food processor, coarsely grind pretzels; pour into shallow dish.Pound pork to 1/8-inch (3 mm) thickness; sprinkle with pepper. Dredge each pork chop in flour, shaking off excess. Dip in eggs, allowing excess to drip off. Dredge in pretzel crumbs. Dip in eggs again, allowing excess to drip off. Dredge in pretzel crumbs, pressing to adhere.
In batches in nonstick skillet, heat butter and oil over medium-high heat until foamy; cook pork, turning once, until browned, crispy and no longer pink inside, about 6 minutes.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 285 mg
- Sugars 1 g
- Protein 23 g
- Calories 340.0
- Total fat 17 g
- Potassium 290 mg
- Cholesterol 145 mg
- Saturated fat 6 g
- Total carbohydrate 23 g
%RDI
- Iron 16.0
- Folate 12.0
- Calcium 3.0
- Vitamin A 9.0
- Vitamin C 2.0
