pretzel crusted pork cutlets with mustardy egg noodles & peas

pretzel crusted pork cutlets with mustardy egg noodles & peas

Pretzels with mustard is one of our favorite snacks, so we thought nothing could be better than creating a meal around it (peanut butter and apple slices pot pie coming soon?). Juicy pork cutlets stay moist with this crisp coating, and buttery egg noodles need nothing more than a little starchy water and Dijon mustard to make a creamy sauce. Cook, relax, and enjoy!

What you’ll need:
5 oz salted pretzels
¼ cup all-purpose flour
2 large eggs
8, 3 oz boneless center cut pork chops, ¼-inch thick
12 oz extra-wide egg noodles
1 oz butter
1 oz Dijon mustard
10 oz frozen peas
1 lemon
coarse salt
freshly ground black pepper
olive oil

Equipment:
large skillet
large pot
colander

Recipe steps:
1. Crush pretzels
Open pretzel bag just a little to create a small opening to let out air. Using a heavy skillet, crush pretzels inside bag until finely crushed with a few pea-sized pieces remaining. Bring a large pot of salted water to boil.

2. Prepare breading
Spread pretzel crumbs on a large plate or a rimmed baking sheet. Place flour in a second large plate or rimmed baking sheet and gently whisk in 1 teaspoon salt and ½ teaspoon pepper.

3. Coat pork chops
In a shallow bowl, beat eggs, ½ teaspoon salt, and ½ teaspoon pepper until combined. Working with one cutlet at a time, coat in flour, shaking off excess, then dip into eggs, letting excess drip off. Dip in pretzel crumbs, pressing to help them adhere, then transfer to a rimmed baking sheet or large plate.

4. Fry pork chops
Heat ½ inch oil in a large skillet over medium-high until it registers 350°F on a deep-fat thermometer, or until a pinch of flour sizzles when sprinkled into the oil. Working in batches if necessary, fry cutlets until golden brown and fully cooked, 2–3 minutes per side. Transfer cutlets to a paper towel to drain and season with salt.

5. Cook noodles
Meanwhile, add noodles to boiling water and cook until al dente, about 8 minutes. Add peas during the last minute of cooking. Reserve ¾ cup pasta water and drain.

6. Finish
Return noodles and peas to pot and toss with butter, mustard, and enough pasta water to create a creamy sauce. Season with ½ teaspoon salt and a few grinds of pepper. Serve with pork chops and lemon wedges for squeezing over. Enjoy!

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