Give your pork schnitzel a twist with a delicious apple filling and serve with apple chutney. This dish will quickly become a family favourite!
Ingredients
- 4 pork steaks 2 cm thick, about 150g each
- 1 cooking apple sliced
- ½ cup plain flour
- ½ tsp salt
- ¼ tsp pepper
- 1 free range egg beaten
- 1 tbsp water
- 1 cup breadcrumbs
- ½ cup oil
- apple chutney to serve
- fresh coriander
Instructions
- 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 the pork in the egg mix and coat with breadcrumbs.
- Pour oil to 2cm depth in a frying pan, and heat over medium heat until the oil is 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 delicious slaw and chips, a dollop of apple chutney and some roughly chopped coriander.
Notes
Fresh tip: To avoid oil burns, always slide the meat in facing away from you.
This mushroom and cabbage slaw recipe works well with this dish.