PA Dutch Schnitzel | Giant National Capital Barbecue Battle

PA Dutch Schnitzel

And if you’re going to be making classic PA Dutch Schnitzel, why not use traditionally styled Unique Sourdough Rings pretzels for the breading? We’ll show you how!


1 bag Unique Sourdough Rings
4 4oz. boneless pork chops
4 cups apple cider
1 tbsp. light brown sugar
1 tbsp. kosher salt
4 large eggs
⅓ cup whole grain mustard
¾ cup all-purpose flour
3 cups vegetable oil (for frying)
Freshly ground black pepper


In a medium saucepan combine apple cider, brown sugar, and 1 tbsp. kosher salt. Bring to a boil and reduce to half. Pound pork chops to ⅛” thickness. Let apple cider cool, then add pork, cover, and chill at least 6 hours. Place about 6 oz. of Unique Sourdough Rings in a large freezer bag and smash into coarse crumbs, transfer to a shallow pan. Whisk eggs, mustard, and 2 tbsp. water in a shallow bowl. Place flour in a third shallow pan. Remove pork from brine, pat dry, and season with kosher salt and pepper. Working one at a time, coat the flattened chops in flour. Then dredge chops in egg mixture, and coat with pretzel crumbs pressing firmly to adhere. Fry pork until golden brown and cooked through, about 2 minutes per side. Drain on paper towels, season with sea salt, and serve with lemon wedges, sauerkraut, and the remaining Unique Sourdough Rings. Enjoy and have a Happy New Year!