Ingredients: [Apple Sauce] 2 apples, 1 cooking apple, zest and juice of half an orange, 20g sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves. [Schnitzel] . 2 x 150g pork escalopes 6 x 50g pork medallions, sea salt, freshly ground black pepper, flour, 1 egg, fine bread crumbs, olive oil, butter. [Other] handful cornichons, watercress rocket.
To make the apple sauce core, peel and chop the apples. Melt the butter in a pan and add the zest and juice of 1/2 an orange. Add the sugar, spices and apples. Bring to the boil then simmer with a lid on for 25 minutes until the apples have turned to a purée. Taste and add more sugar if needed and keep warm until ready to serve.
To make the schnitzel butterfly the medallions and place on baking paper. Cover with another layer of baking paper and whack each medallion with the bottom of a saucepan to flatten the pork and make sure they cook evenly.
Season the pork with sea salt and freshly ground black pepper. Dip each medallion in flour, egg and breadcrumbs – patting off the excess at each stage.
Heat some butter and olive oil in a pan and add the schnitzel. Cook on one side for 2 minutes and then agitate the pan to coat the schnitzel with the oil/butter. Flip and cook for another 1-2 minutes until crisp and golden.
To serve add a spoonful of the apple sauce to a plate, place the schnitzel on top and garnish with matchstick cornichons and rocket – serve!
What’s not to like about schnitzel? I loved this dish, simple, tasty, lots of texture and fun to make.
The schnitzel was crisp, golden, tender and delicious and the breadcrumb coating gave it a lovely crunch.
The apple sauce was sweet, juicy, tangy and lovely and soft. The apple worked really well with the schnitzel and the tang and crunch of the cornichons gave the dish an extra dimension.
Overall an excellent dish and something I’ll definitely be trying again – I highly recommend you give it a try!