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This Parmesan & Pretzel Crusted Pork Schnitzel with Quick Mushroom Gravy is a fun twist on the classic dish, and uses Everything Pretzel Crisps as part of the breading!


Living near Rockledge, PA- I am all too familiar with German cuisine. Within a mile of each other are Reiker’s Prime Meats (a great German butcher/neighborhood gem), Hop Angel Brauhaus (a bar restaurant in a historic building, serving up German inspired fare), and one of my favorite German restaurants, The Austrian Village.

Pretzel Pork Schnitzel

Naturally, being surrounded by all of this German culture and fare, I have learned to love it, and have experimented with many different German recipes over the years. But one that has stuck for me is the crispy delight known as schnitzel.

Pretzel Pork Schnitzel

Pretzel Crusted Pork Schnitzel

For this version of schnitzel, I decided bread them in a combo of Everything Pretzel Crisps and parmesan to give the schnitzel a fun twist and a different flavor profile. And because no schnitzel is complete without gravy, I made mushroom gravy to serve on top.

Serve these Pretzel Crusted Pork Schnitzel with mashed potatoes, or one of my all time German favs, spaetzle, plenty of gravy- and of course, a big stein of German style beer. Prost!

Pretzel Pork Schnitzel

Parmesan & Pretzel Crusted Pork Schnitzel with Quick Mushroom Gravy

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner
Keyword: mushroom gravy, parmesan, pork, pretzel, Schnitzel
Servings: 4


  • Food Processor


  • 4 boneless pork chops, pounded to 1/4" thickness
  • 2 eggs beaten
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  • 1/2 cup grated parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp dry dill
  • 1 tsp salt
  • 1 tsp fresh ground black pepper
  • 1/2 cup Everything Pretzel Thins/Crisps
  • canola oil, for frying

Quick Mushroom Gravy

  • 2 tbs butter
  • 4 oz baby bella mushrooms, thinly sliced
  • salt and pepper, to taste
  • 1/4 tsp dry thyme
  • 2 tbsp white wine, such as Pinot Grigio
  • 1 cup beef broth
  • 2/3 cup milk
  • 1 tsp Kitchen Bouquet*
  • 5 dashes Worcestershire sauce
  • 1 tbsp cornstarch
  • 1 tbsp water


  • Pound out your pork chops: Place pork chops one at a time into a sealed plastic storage bag and lightly beat with a meat mallet or rolling pin until ¼” thick. Transfer to plate and set aside.
    2. In a food processor, pulse pretzel thins until they are well chopped and resemble coarse crumbs. Remove to medium mixing bowl and add parmesan, panko, garlic powder, dry dill, salt and pepper. Toss well to combine.
    3. In another bowl, combine ½ cup flour, ½ tsp salt and ½ tsp pepper. Whisk to combine. In a third bowl, whisk 2 eggs.
    4. Get your oil ready. Heat ½” of canola oil in a deep frying pan or cast iron skillet over medium high heat for about 5 minutes, or until a pinch of flour thrown in disintegrates immediately.
    5. Set up an oven-safe cooling rack on top of a baking sheet nearby for transferring finished pork chops after frying.
    6. While your oil heats up, bread your pork chops: Coat each pork chop in flour, then in egg, then in breading. Set aside on plate until all pork chops are well coated.
    7. Fry the pork chops, flipping once, until golden brown and crispy, around 3 minutes per side. If making the gravy, you could cook the gravy on another burner while you fry the schnitzel, or alternatively, place the cooling rack/baking sheet with the schnitzel into a 200 degree oven while making the gravy to keep warm.

To make the gravy

  • Heat butter on medium low heat in a 3 or 5 quart saucepan. Add sliced mushrooms, salt, pepper and thyme and cook until most of their liquid has evaporated and they have reduced in size, about 5 minutes. Add white wine, beef broth, milk, Kitchen Bouquet and Worcestershire sauce and stir to combine. Cook, stirring occasionally for about 20 minutes. Whisk water and cornstarch together to make a cornstarch slurry, add it to the gravy and cook about 2 minutes longer until thickened.

Kitchen Bouquet is a flavor enhancer used for sauces and gravies.

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