Adding slices of apple and chutney in the pork before crumbing gives this pork schnitzel dish extra wow-factor.
Ingredients (serves 4):
4 pork steaks (2 cm thick, about 150g weight)
1 cooking apple, sliced
½ cup of seasoned flour
Salt and pepper to taste
1 egg beaten
1 tablespoon water
1 cup breadcrumbs
Oil for shallow frying
Maison Therese Old Fashioned Apple Chutney to serve
Mushroom and Cabbage Slaw to serve (see recipe)
- Prepare the pork by removing any extra fat. Tenderise the cutlets by pounding the meat with a rolling pin on both sides until they are slightly thinner.
- Make a pocket in the pork with a sharp knife and put 2 apple slices in each pocket.
- Dust the pork with the seasoned flour.
- Beat the egg with the water and place in a flat dish.
- Dip in the egg mix and coat with breadcrumbs
- Pour oil to 2cm depth in a frying pan, and heat over medium heat. When the oil becomes hot (test the temperature by dropping a little breadcrumbs – when the breadcrumbs immediately come up to the surface, the oil is ready for frying).
- Gently slide the pork pieces into the oil. Let them cook undisturbed for 4-5 minutes. Once the cutlets are golden brown on one side, carefully flip them over and brown the other side. Continue to cook for another 4-5 minutes until golden brown. Transfer to a paper towel to drain excess oil and rest for about 5 minutes.
- Serve with a mushroom and cabbage slaw and the pork topped with the apple chutney and some roughly chopped coriander.