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Pork Schnitzel with Warm Savoury Apples

Prep Time 50 mins
Cook Time 35 mins
Total Time 1 hr 25 mins

Ingredients
  

Savoury Apples

  • 1 tbsp butter
  • 1 small onion sliced
  • 2 Ambrosia apples julienned
  • 1 tbsp grainy Dijon mustard
  • pinch of salt and pepper
  • 1/2 cup hard cider such as Thornbury or Strongbow

Pork Schnitzel

  • 4 thin tenderized pork loins either by hand or purchased from a butcher pre-done
  • 2 eggs beaten
  • 1/3 cup flour
  • 1 cup dry breadcrumbs
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions
 

Savoury Apples

  • Slice the onion into half moons and sautee them in a frying pan with the butter over a medium heat.
  • While the onions sautee, cut up the apples into matchstick (julienne) sized pieces. When the onion has softened, add the apples and sautee them with a pinch of salt and pepper until they have also started to get soft.
  • Add the tablespoon of Dijon mustard and hard cider. Stir and let the liquid cook down until it is almost all gone. Turn off the heat and set the pan aside until the schnitzel is ready.

Pork Schnitzel

  • In a large, flat bowl or a pie plate, beat the two eggs. Put the flour in another flat bowl, and the dry breadcrumbs and salt and pepper in a third bowl. This is your set-up for breading the schnitzel.
  • Dredge the unbreaded pork schnitzel (tenderized pork loin) in the flour first, then the egg, and finally the breadcrumbs. When the pork is in the breadcrumbs, spoon the breadcrumbs over the top of the pork and really press the breadcrumbs in so that you get a nice thick coating. If there are wet eggy spots, cover those with more breadcrumbs and press them in so that the schnitzel is totally covered and has no soggy spots. Place breaded schnitzel on a clean plate and repeat with remaining three pork loins.
  • In a cast iron pan or large, deep, heavy bottomed frying pan add enough vegetable or canola oil so that there is about a centimetre of oil in the pan. Heat the oil over a medium heat until it is quite hot but not smoking.
  • Gently add the schnitzel into the oil, making sure to have the schnitzel drop into the pan away from your body so that you don't accidentally get splashed with oil.
  • Fry on one side until it is a deep golden brown, about 3 minutes. Turn it over and cook the other side until it is golden brown as well. Take out the schnitzel and place it on a plate or cookie sheet lined with paper towel to absorb the excess oil. Repeat with the other three breaded schnitzel. If the oil volume drops down too low, then add a bit more oil and wait for it to heat up before continuing to fry the schnitzel.
  • Serve with a generous heap of the warm savoury apples. If they have cooled while you were cooking the schnitzel, just heat them gently again in the pan.