Best 5 Pretzel Crusted Pork Cutlets Recipes

PRETZEL-CRUSTED PORK CUTLETS WITH MUSTARD SAUCE

Steps:

• 1. Place a wire cooling rack on a rimmed baking sheet and place in the oven; preheat to 450º.
• 2. Place pork chops on a large cutting board. Cover with plastic wrap and pound with the smooth side of a meat mallet to about 1/4" thickness. Sprinkle with pepper and salt. Place flour, egg and pretzels in three separate shallow dishes. Dredge the cutlets in flour, shaking off excess, then dip in egg, letting excess drip off, then press into pretzels. Generously coat one side of the cutlets with cooking spray.
• 3. Remove the heated pan from the oven. Put the cutlets, sprayed-side down, on the rack. Coat the second side generously with cooking spray. Bake until golden brown, 8 to 12 minutes.
• 4. Combine the yogurt and mustard in a small bowl. Serve with the pork.

PRETZEL-CRUSTED TURKEY CUTLETS

Steps:

• Pierce the sweet potatoes all over with a fork. Microwave until tender, about 10 minutes; cover and set aside.
• Meanwhile, spread the pretzel crumbs in a shallow dish. Season the turkey with 1 teaspoon paprika, 1/4 teaspoon salt and a few grinds of pepper. Brush 1 side of the cutlets with 1 tablespoon mustard and sprinkle with the thyme, then press into the pretzels to coat.
• Heat 1 1/2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add half of the turkey, pretzel-side down; cook until golden brown, 2 minutes. Flip and cook until just cooked through, 1 more minute. Transfer to a plate. Wipe out the skillet; add the remaining 1 1/2 tablespoons vegetable oil. Repeat with the remaining cutlets.
• Combine the butter, 1 tablespoon maple syrup and the remaining 1/2 teaspoon paprika in a bowl. Split the potatoes and top with the butter; fluff the flesh with a fork. Season with salt and top with the chives. Combine the remaining 2 tablespoons maple syrup and 1 tablespoon mustard. Serve the turkey with the potatoes and maple mustard.

PRETZEL-CRUSTED PORK CUTLETS

Steps:

• 1. Place a wire cooling rack on a rimmed baking sheet and place in the oven; preheat to 450°F. 2. Place pork chops on a large cutting board. Cover with plastic wrap and pound with the smooth side of a meat mallet to about 1/4-inch thickness. Sprinkle with pepper and salt. Place flour, egg and pretzels in three separate shallow dishes. Dredge the cutlets in flour, shaking off excess, then dip in egg, letting excess drip off, then press into pretzels. Generously coat one side of the cutlets with cooking spray. 3. Remove the heated pan from the oven. Put the cutlets, sprayed-side down, on the rack. Coat the second side generously with cooking spray. Bake until golden brown, 8 to 12 minutes. 4. Combine yogurt and mustard in a small bowl. Serve with the pork.

SOUTHWESTERN PORK CUTLETS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Toss the sweet potatoes and peppers with the olive oil, 1/2 teaspoon salt, and pepper to taste on a rimmed baking sheet; spread in a single layer. Bake on the lower oven rack until tender and charred in spots, about 35 minutes. Meanwhile, set a wire rack on another rimmed baking sheet and coat with cooking spray. Stir the mayonnaise, milk, chili powder and 1 teaspoon salt in a large bowl. Place the panko in another large bowl. Add the pork to the mayonnaise mixture and turn to coat. One at a time, transfer each cutlet to the bowl of panko and turn to coat; arrange on the wire rack. Coat both sides of the cutlets generously with cooking spray. Bake the cutlets on the upper oven rack until golden brown and cooked through, 12 to 18 minutes. Serve the pork with the roasted vegetables, salsa verde and lime wedges.

PRETZEL CRUSTED PORK CHOPS WITH ORANGE MUSTARD SAUCE

Steps:

• Using vegetable peeler, remove peel from oranges (orange part only) in long strips.
• Slice peel lengthwise into very thin strips.
• Place peel in heavy small saucepan and add enough cold water to cover peel by l inch.
• Bring to boil; strain.
• Repeat 2 more times.
• Return peel to same saucepan.
• Add 3/4 cup water and sugar.
• Boil until almost all liquid is absorbed, stirring occasionally, about 10 minutes. (Candied orange peel can be made 2 days in advance.).
• Mix cream, mustard, and 2 tablespoons candied orange peel in heavy small saucepan.
• Bring to boil; reduce heat to medium and cook until sauce is reduced to 12/3 cups, about 12 minutes.
• Season to taste with salt and pepper. (Can be made 8 hours ahead).
• Cover and chill.
• Place flour in shallow bowl.
• Whisk eggs to blend in another shallow bowl.
• Spread pretzels on rimmed baking sheet.
• Sprinkle pork chops on both sides with salt and pepper.
• Working with 1 pork chop at a time, press 1 side ONLY of chop into flour, dip floured side only into eggs, then press into pretzels, coating 1 side only.
• Transfer to baking sheet, coated side up.
• Repeat with remaining pork chops, flour, eggs and pretzels. (Can be made 2 hours ahead, cover and refrigerate).
• Preheat oven to 450°F
• Melt 5 tablespoons butter in each of 2 large ovenproof skillets over medium high heat.
• Add 4 pork chops to each skillet, coated side down, and cook until brown.
• Turn chops over and transfer both skillets to oven.
• Roast until pork is cooked through, about 10 minutes.
• Let chops stand 5 minutes.
• Rewarm cream sauce.
• Spoon 2 Tablespoons sauce onto each plate and place chop atop sauce.
• Garnish with remaining orange peel.