Best Pretzel Crusted Pork Cutlets Recipes

PRETZEL-CRUSTED PORK CUTLETS WITH MUSTARD SAUCE image

Provided by Ellen Bales

Categories Pork

Time 35m

Number Of Ingredients 9

4 center-cut boneless pork chops, trimmed
1/4 tsp ground pepper
1/8 tsp salt
1/3 c all purpose flour
1 large egg, lightly beaten
3 c mini pretzels, crushed
olive oil cooking spray
1/4 c low-fat plain yogurt
2 Tbsp whole-grain mustard

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 PORK CUTLETS image

Yield 4 people

Number Of Ingredients 9

4 center-cut boneless pork chops (1-1 1/4 pounds total), trimmed
1/4 teaspoon ground pepper
1/8 teaspoon salt
1/3 cup all-purpose flour
1 large egg, lightly beaten
3 cups mini pretzels, crushed
Olive oil cooking spray
1/4 cup low-fat plain Greek yogurt
2 tablespoons whole-grain mustard

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.