Happy Oktoberfest! It wouldn’t be a proper Octoberfest without making a traditional Schweineschnitzel. I’m changing it up a bit so you are getting a Pretzel Pork Schnitzel, which is based on the traditional Bavarian style, and it’s also gluten-free and dairy-free. How about some Hofbräuhaus cheers to that!
Despite my German roots (circa the 1700’s), I’m not a fan of German food. Well, except for apfelstrudel (apple strudel) back when I could eat it. Oh, the blasphemy! But I can’t NOT make Schweineschnitzel for my boys during Oktoberfest. I mean seriously… what kind of wife and mom would I be?!?!? So even though I don’t eat this dish, I still play safe with the ingredients and use gluten-free pretzels. I will not confirm nor deny if I sneak a few pretzels before crushing them LOL.
This is not made the traditional way. You see… I have a rule with cooking – you either get messy during the prep or cooking. But not both. And since this is a messy prep dinner, I’m not going to make a mess during the cooking process. Meaning… no frying! We’re going to oven bake this Pork Schnitzel and it’s going to be even more light and healthy for you! More Hofbräuhaus cheers!
Speaking of… back in the day, I was able to visit the historic beer house. And even though I didn’t drink beer back then (and certainly don’t now), I did enjoy a glass. Because… when in Rome (or München) right?!?!?
Recipes Notes and Hacks
If you want to substitute out the egg and you have access to Just Egg (vegan), you can do so.
If you have Celiac or a gluten sensitivity, always check the ingredient labels to ensure the food is safe for consumption.
I love Primal Kitchen and feel so safe with their ingredients! But you can always substitute your favorite honey mustard marinade if you wish.
Bavarian Pretzel Pork Schnitzel Recipe
Pretzel Pork Schnitzel - Gluten + Dairy Free
- 6 Boneless pork chops
- 1 Bottle Primal Kitchen Honey Mustard Avocado Oil Vinaigrette - Use all but 1/4 cup of the bottle and save that for salad dressing!
- 6 oz Gluten-free honey mustard pretzel sticks
- 1/4 Cup Apple cider vinegar
- 1 Egg
- 1/4 Cup Stoneground or German-style mustard
- Drizzle Honey
- Salt and pepper to taste
Preheat oven to 350 degrees.
Mix the pretzel sticks in a Nutribullet or blender.
In a small bowl, mix together the wet ingredients.
Prepare two shallow bowls or pie pans for dipping.
Place the wet ingredients in one bowl.
Place the dry ingredients in the second bowl.
Dip the pork chops first in the wet bowl and cover. Let drip.
Then dip the pork chops in the dry bowl. You may need to use your fingers to ensure the crumbs adhere.
Place parchment paper on a baking sheet and spray with baking spray.
Place the pork chops on the baking sheet.
Spray the top of the pork chops with baking spray.
Bake at 350 degrees for 15-20 minutes.
Are you Inspired?
Be sure to download your FREE Garden Harvest Cookbook for plant to plate recipes all year long!
Love, hugs, and Ein Prosit der Gemütlichkeit!
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