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 Fresh coriander 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.
Tips: Serve the pork schnitzel with this fab slaw.