Name: Pretzel-Crusted Pork Schnitzel
Yield: 4 Servings
Ingredients: 4 cups apple cider; 1 tablespoon light brown sugar; 1 tablespoon kosher salt, plus more; 4 4-oz. boneless pork chops or cutlets, pounded to ⅛” thickness; 6 oz. pretzels; 4 large eggs, beaten to blend; ⅓ 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)

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Marcus Nilsson

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

Recipe notes