Panko Pork Schnitzel with Quick Apple Chutney

Prep 20 mins

Cooking 30 mins

Serves 6

Combining sweet with savoury is as South African as biltong and blue skies. Which is why we love this recipe so much. Pork fillet is transformed into seriously crispy schnitzels thanks to the marvel of panko crumbs. To go with it? A super simple quick apple chutney that contains much less sugar than anything you can buy in a bottle. Bon appétit! Combining sweet with savoury is as South African as biltong and blue skies. Which is why we love this recipe so much. Pork fillet is transformed into seriously crispy schnitzels thanks to the marvel of panko crumbs. To go with it? A super simple quick apple chutney that contains much less sugar than anything you can buy in a bottle. Bon appétit!

What you will need

  • FOR THE APPLE CHUTNEY
  • FOR THE CHICKEN SCHNITZELS
  • 3 Granny Smith apples, peeled and cut into small blocks
  • 2 pork fillets
  • ½ cup finely chopped white onion
  • 2-3 large eggs, whisked
  • ¼ cup apple cider vinegar
  • 1 packet panko crumbs
  • ¼ cup Muscovado brown sugar
  • 1 cup plain flour
  • ¼ cup raisins
  • 3 Tbsp Natural Herbs and Spices Meat
  • 2cm piece of fresh ginger, peeled and finely grated
  • Vegetable oil, for frying

Method

Start by making the chutney. Simply combine all the chutney ingredients together in a saucepan, place over medium heat, put the lid on and let it simmer away until the apples are soft – it takes about 20 minutes.

Make the schnitzels while the apple chutney is bubbling away. Cut the fillets into 7cm pieces and halve them lengthways. Place each strip between two pieces of cling film and bash them with a rolling pin to flatten them to about 1cm thick.

Pour the flour onto a large plate and stir through our Natural Meat Seasoning. Dip each piece of pork into the flour on both sides and shake to get rid of any excess flour. Next dip the pork into the egg and let any excess egg drip off. Finally dip the schnitzels into the panko crumbs, ensuring they’re completely covered. Fry over medium low heat in a non-stick pan in about 1cm of oil until golden. Serve right away while piping hot with apple chutney and some gem lettuce leaves.

If you want a carb with this, baby potatoes boiled in their skins and dressed simply with low fat plain yoghurt, black pepper and lots of chopped dill works wonderfully.

 

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za