Crispy Pretzel Schnitzel Sandwiches

Ingredients

• 1 lb boneless pork loin chops, cut 1/4″ thick
• 1 cup pretzels, finely crushed into crumbs
• 1/2 cup breadcrumbs
• 2 eggs
• 1 tbsp dijon mustard
• 1 cup AP flour
• 1/4 cup canola oil
• 2 tbsp butter

Krautsalat:

• 1/2 head green cabbage, finely shredded
• 1 granny smith apple, finely sliced
• 1/4 bulb fennel, finely sliced
• 1/4 bunch scallions, finley sliced
• 1/4 cup mayo
• 2 tbsp sugar
• 2 tbsp apple cider vinegar
• 1 tbsp dijon mustard
• 2 tbsp caraway seeds, toasted and roughly chopped
• 4 Martin’s potato rolls

Directions

1. Combine the pretzels and breadcrumbs and whisk together in a bowl.
2. In a separate bowl, whisk together the egg, mustard, and a splash of water.
3. Dip each cutlet in the flour, followed by the egg bowl then lastly in the pretzel/breadcrumb mixture to coat. Repeat until all of the cutlets are coated.
4. Heat the oil and butter in a cast-iron pan over medium heat, then add the cutlets (working in batches if necessary). Cook 3 minutes per side, or until golden brown and cooked through.
5. Remove and immediately squeeze fresh lemon juice and season with a generous sprinkling of salt.
6. Make the krautsalat by mixing together the mayo, sugar, vinegar, and mustard. Season with salt and pepper to taste.
7. Toss the cabbage, apple, fennel, and scallions together then add the dressing and caraway seeds. Mix well and season with salt and pepper to taste (you can let this salad sit, it gets better with time!).
8. Build the sandwiches by adding a cutlet to each bun, topped off with a generous helping of the krautsalt. Top the buns and enjoy the game!