Pork Schnitzels with Pink Lady® Apple & Onion Pickle
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4-6
Description
Crunchy and golden pork schnitzels are served on a bed of creamy mash topped with a sweet and tangy apple and onion pickle.
Ingredients
Pink Lady® Apple & Onion Pickle
1 tsp (5 ml) salt
⅓ C (80 ml) white sugar
½ C (125 ml) water
1 C (250 ml) red wine vinegar
2 Pink LadyⓇ Apples, diced
1 red onion, thinly sliced
Mashed Potatoes
1 kg potatoes, peeled & quartered
2 Tbsp (30 ml) extra virgin olive oil
2 cloves garlic, finely grated
½ C (125 ml) butter
¼ C (60 ml) cream
Pork Schnitzels
4 boneless pork loin chops or neck steaks
50 g plain flour
1 tsp (5 ml) dried sage
Maldon salt & freshly ground black pepper
2 eggs, whisked
150 g regular or Panko bread crumbs
¼ C (60 ml) extra virgin olive oil
To Serve
2 radishes, thinly sliced
Small handful of microgreens (optional)
Instructions
Pink Lady® Apple & Onion Pickle
Combine the salt, sugar, and water in a small saucepan. Bring to a gentle simmer, stirring to dissolve the salt and sugar. Add the vinegar and turn off the heat. Let the mixture cool. Once cooled, add the apples and the red onion. Let it sit for about 30 minutes to an hour before serving.
Mashed Potatoes
Bring a large saucepan of salted water to a boil and add the potatoes. Bring the water back up to a boil, then cook for 15-20 minutes or until the potatoes are tender. Drain the potatoes in a colander, then leave to steam dry for 3-4 minutes.
Add the oil and garlic to a saucepan over medium heat and gently sauté until the garlic is golden. Add the butter and stir until melted, then add the cream and warm through. Use a masher to mash the potatoes, adding the cream mixture at intervals until smooth and creamy. Keep warm until ready to serve.
Pork Schnitzels
Place each pork chop/steak between two sheets of cling film and use a meat mallet or rolling pin to gently pound until they are about ½ cm in thickness.
Place the flour and sage into a bowl, add a pinch of salt and pepper to season and mix. Add the whisked egg and breadcrumbs to two separate bowls. First, dredge the pork cutlets in flour, ensuring that they are thoroughly covered, and then shake off any excess. Next, dip the cutlets into the beaten egg, letting any excess drip away, then place into the breadcrumbs and coat thoroughly. Give each cutlet a slight shake to remove any loose breadcrumbs, then place onto a wire rack/tray.
Heat the oil in a frying pan until hot. Fry two of the schnitzels at a time for 3-5 minutes on each side, or until golden brown and cooked through. Remove and drain any excess oil on a plate lined with paper towel and fry the remaining two cutlets. Keep warm in an oven or air fryer set to 50 ºC.
To Serve
Serve the crumbed pork schnitzels on a bed of creamy mashed potatoes, topped with apple and onion pickle. Garnish with radishes and microgreens, if using.
