- Place the pork chops between two sheets of plastic wrap and using meat tenderizer pound the pork chops until they are about 1/2 inch thick. - add the pork chops a large bowl along with the marinade - cover and refrigerate for 30 min, up to 4 hrs
- place flour, beaten eggs, and pretzel bun breadcrumbs in three bowls - dredge each pork cutlet in the flour, beaten egg and finish in the breadcrumbs - cook the kotlet in an oil heated to 350F, 3-4 min per side - set on a wire rack to drain off excess oil
-make sure to pound the meat thin and even - don't skip the marinade, it tenderizes and ads moisture to the meat - coat evenly on both sides - make sure the oil is hot enough to fry the kotlety - don't crowd the skillet - set them on a wire rack to drain off any excess oil - experiment with different spice blends and fresh herbs
-serve as is, hot out of the pan - pair it with boiled potatoes, sauerkraut, beet salad, pickles or cabbage stew - add a dollop of mustard sauce - along with green salad and lemon wedges