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Michael Symon's Pretzel Crusted Pork Cutlets

Pretzel Crusted Pork Cutlets Michael Symon
Crunchy and savory!
skill level
Easy
time
1-30min
servings
4
cost
$
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Take a bite out of this tasty dish, which is only $3.12 per serving!
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ingredients
  • For the Pork Loin:
  • 1/2 pound Pork Loin (cut into 1/2-inch thick pieces - pounded thin)
  • 2 Eggs (lightly beaten)
  • 1/4 cup Flour
  • 1 cup sourdough Pretzels (crushed)
  • 2 tablespoons Butter
  • Salt and Freshly Ground Pepper
  • For the Crunchy Salad:
  • 2 Apples (sliced)
  • 1 bunch Radishes (sliced)
  • 1 tablespoon Whole Grain Mustard
  • 3 tablespoons Olive Oil
  • 2 tablespoons Red Wine Vinegar
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 Eggs (lightly beaten)
    1/4 cup Flour
    1 cup sourdough Pretzels (crushed)
    For the Pork Loin: Set up shallow dishes, one with flour, one with egg, and one with the crushed pretzels.
  • 2
    1/2 pound Pork Loin (cut into 1/2-inch thick pieces - pounded thin)
    Salt and Freshly Ground Pepper
    Season the pork on both sides with salt and pepper. Dip first into the flour, then the egg, and then the pretzel.
  • 3
    2 tablespoons Butter
    Heat the butter in a large skillet over medium-high heat. Once it has foamed and subsided, arrange the pork, cooking about 2 to 3 minutes per side. Cook in batches if necessary as to not crowd the pan. Remove to paper towel lined plate.
  • 4
    2 Apples (sliced)
    1 bunch Radishes (sliced)
    1 tablespoon Whole Grain Mustard
    3 tablespoons Olive Oil
    2 tablespoons Red Wine Vinegar
    For the Crunchy Salad: In a large bowl, whisk together the mustard, olive oil, and red wine vinegar with a generous pinch of salt and a few grinds of pepper. Once combined, add the apple and radish and toss until coated. Serve the salad on top of each of the pieces of pork.
 
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