Michael Symon’s Pretzel Crusted Pork Cutlets
Take a bite out of this tasty dish, which is only $3.12 per serving!
For the Pork Loin:
½ lb. Pork Loin (cut into 1/2-inch thick pieces – pounded thin)
2 Eggs (lightly beaten)
¼ cup Flour
1 cup sourdough Pretzels (crushed)
2 tablespoons Butter
Salt and Freshly Ground Pepper
For the Crunchy Salad:
*greens – see note
2 Apples (sliced)
1 bunch Radishes (sliced)
1 tablespoon Whole Grain Mustard
3 tablespoons Olive Oil
2 tablespoons Red Wine Vinegar
1. For the Pork Loin: Set up shallow dishes, one with flour, one with egg, and one with the crushed pretzels.
2. Season the pork on both sides with salt and pepper. Dip first into the flour, then the egg, and then the pretzel.
3. 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. 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.
*Michael had no amount listed for the frisee used in the salad online, use however much you like. I substituted in baby arugula.
Source: Michael Symon on The View (4 servings)