Honey Mustard Pretzel Coated Pork Cutlets

“Honey Mustard Pretzel Coated Pork Cutlets;” say that 3 times fast! This may not be the lightest recipe in the world, but it is definitely a use what you have and budget friendly meal. This recipe came to be when I was trying to forgo a trip to the grocery store and use what was in the house. Low and behold, it is DELICIOUS! This pork is super flavorful, moist, and a meal that anyone is sure to enjoy! You actually need less meat because it is pretty rich and satisfying, so you can stretch your purchase further. NOTE: You can always sub in for chicken if you don’t have or don’t want to use pork. This recipe serves 2.

Ingredients:

• 1 heaping cup of pretzels (I used the honey whole wheat pretzel sticks from Trader Joes)
• ½ tsp ground mustard
• ½ tsp garlic powder
• 1 pinch red pepper flakes
• ¾ lb pork loin
• 1 egg
• 1 heaping tsp Dijon mustard
• 1 heaping tsp honey
• ½ cup flour
• Enough canola oil to create ¼ inch layer at the bottom of a pan ( about ¼ -1/3 cup)

Start by creating the pretzel crust. In a food processor, pulse together pretzels, mustard powder, garlic powder, and red pepper flakes until it looks like this:

Pour the pretzel crus into a shallow dish such as a pie pan and set aside. Next slice pork loin into 1 inch thick slices to pound out. I got six slices from mine. Cover with plastic wrap and pound pork loin pieces out until they are about ¼ inch thick. I use a meat mallet, but if you don’t have one, you can always use a rolling pin or even the bottom of a pan!

Season flour with salt and pepper and set aside in separate bowl. In another bowl, mix egg, mustard, and honey with a touch of salt and pepper.

Create a dredging station. Dredge each piece of pork in flour, shaking off excess, then egg mixture, then pretzel crust. Set aside on plastic wrap lined cookie rack. Once all of pork is coated, heat oil to 350 degrees. Cook pork in batches until outside is golden brown and crispy, about 2-3 minutes per side. Take cooked pork out of oil and set on unlined cookie rack sitting on top of a baking sheet to catch any dripping oil. Sprinkle with salt immediately after pork comes out of oil to ensure it sticks.

Serve with your favorite light salad , and enjoy! I served these honey mustard pretzel coated pork cutlets with a salad of arugula dressed with lemon and avocado oil, mixed with a bit of queso fresco.