Step 1

Bring apple cider, brown sugar, and 1 Tbsp. kosher salt to a boil in a medium saucepan and cook until reduced by half, 10–15 minutes. Transfer to a shallow dish and let cool. Add pork, cover, and chill at least 6 hours.

Step 2

Pulse pretzels in a food processor to coarse crumbs; transfer to a shallow bowl.

Step 3

Whisk eggs, mustard, and 2 Tbsp. water in another shallow bowl. Place flour in a third shallow bowl. Remove pork from brine, pat dry, and season with kosher salt and pepper. Working one at a time, dredge in flour, shaking off excess. Dip into egg mixture, letting excess drip back into bowl, then coat with pretzel crumbs, pressing firmly to adhere.

Step 4

Meanwhile, pour oil into a large skillet to a depth of ½” and heat over medium-high heat until it bubbles immediately when a pinch of flour is added.

Step 5

Working in batches, fry pork until golden brown and cooked through, about 2 minutes per side. Drain on paper towels; season with sea salt. Serve schnitzel topped with parsley, with lemon wedges for squeezing over.

Step 6

DO AHEAD: Pork can be brined 1 day ahead. Keep chilled.