Bavarian Pretzel Schnitzel with Beer-Cheese Sauce, Bacon, Chives and Pickles
"Rach uses pretzels instead of breadcrumbs to coat pork, chicken or beef cutlets...."
INGREDIENTS
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12 to 15 hard Bavarian pretzels, broken into pieces
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2 cups all-purpose flour
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Salt and pepper
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4 large eggs
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Safflower or other frying oil
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4 to 6 large cutlets pork loin, beef top round or butterflied chicken breast pounded 1/8- to 1/4-inch thick
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3 tablespoons butter
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3 tablespoons flour
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1 cup whole milk
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1 cup lager beer
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1 teaspoon granulated garlic
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1 teaspoon granulated onion
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1/2 teaspoon ground cayenne
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1 rounded tablespoon grainy Dijon mustard
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2 1/2 to 3 cups (3/4 pound brick) shredded sharp cheddar with horseradish or sharp cheddar
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Lemon wedges
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12 slices meaty bacon, cooked on a broiler pan at 375°F until crisp then cut into 1/4-inch pieces
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1/2 cup chives, finely chopped
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8 Gherkin pickles, chopped into 1/4-inch pieces
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