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Pretzel-Crusted Pork Schnitzel

Pork loin can be lean, which is where the brine comes in: The meat will be tender, juicy, and seasoned throughout. From: bonappetit.com

4 cups apple cider
1 tablespoon light brown sugar
1 tablespoon kosher salt, plus more
44-oz. boneless pork chops or cutlets, pounded to ⅛” thickness
6oz. pretzels
4 large eggs, beaten to blend
? cup whole grain mustard
¾ cup all-purpose flour
Freshly ground black pepper
Vegetable oil (for frying; about 3 cups)
Flaky sea salt (such as Maldon)
Flat-leaf parsley leaves with tender stems and lemon wedges (for serving)

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.

DO AHEAD: Pork can be brined 1 day ahead. Keep chilled.

Top Tips:

1. Pound: Put meat between two pieces of plastic wrap, then use a meat mallet or the bottom of a skillet to pound to a ¼” thickness. This ensures quick cooking and plenty of surface area for big-time crunch.

2. Season: Brining or liberally seasoning the pounded-out cutlet with salt and pepper before the breading process adds another layer of flavor. (If you brine, just be sure to pat the meat dry before coating it with flour.)

3. Bread: The key to great schnitzel: Coat the meat in flour, then dunk it in beaten egg and let the excess drip off; firmly press cutlet into finely ground crumbs, turning to coat both sides and making sure there are no gaps.

4. Fry: Heat ½” oil in a large cast-iron skillet. Test if it’s hot enough by adding a pinch of crumbs to the pan. If the oil immediately bubbles rapidly, it’s ready. Cook meat in batches. Drain on paper towels; season with salt.