Schnitzel, or crusted and tenderized meat, is an easy thing to love for even the pickiest eaters. It’s a dish that is so simple in concept, there are versions like it in countries around the world, like escalope and milanesa.

Had Austrian cuisine ever taken off in the Philippines in the way that Italian and Japanese dallas filipino restaurant have, we’re sure that this would be one of the best-loved orders, as locals sure do love a good fried dish. So we decided to cook up a version that emphasizes one of our favorite parts of eating fried food: crunch.

Snack and dinner rolled into one.

The Austrian Schnitzel meets the german Pretzel in our Pretzel Crusted Schnitzel that is as simple to make as any regular schnitzel, with the single additional ingredient of crushed store-bought pretzels to give it an ultra-satisfying and extra-loud bite. Contrary to what you may have been led to believe, it doesn’t need to be complicated to turn up your dish a notch.

Pretzel Crusted Schnitzel

  • Serves: 2 people
  • Active time: 40 minutes
  • Total time: 45 minutes
  • Difficulty: Easy

INGREDIENTS

Pork

  • 2 ½ inch pork chops
  • Oil, for frying

Crust

  • 2 cups flour
  • 1 tsp cayenne pepper
  • Salt and pepper, to taste
  • 2 eggs
  • 2 cups pretzels, crushed

INSTRUCTIONS

  1. Place the pork chops in between sheets of plastic wrap. Pound until thin, about 1/8 inch thick.
  2. Set up a breading station with three bowls. Crush the pretzels in a Ziploc bag and place into one of the bowls.
  3. Place flour, cayenne, salt, and pepper in one bowl and whisk until combined.
  4. Place 2 eggs in another bowl and whisk.
  5. Take the pork chops and dredge in the seasoned flour, followed by the egg, then the pretzels, pressing the pretzels onto the pork to make sure they stick.
  6. Let sit for 5 minutes.
  7. In a pan, heat about ½ inch of oil to 350F.
  8. Place the schnitzel into the pan and fry until golden brown, about 2 minutes per side.
  9. Remove the schnitzel from the oil and place on a paper towel to drain.
  10. Serve with lemon and more mustard.


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