Crispy pork schnitzels with sweet apple and onion pickle

While pork schnitzels are delicious on their own, the real show-stopper in this dish is the homemade Pink Lady apple and onion pickle.

This pickle takes the dish to the next level, offering a fresh contrast to the richness of the pork. Sweet Pink Lady apples are the ideal choice – they have just the right amount of natural sweetness, with a crisp texture that holds up well in the pickle.

The onions bring a touch of sharpness, while a combination of vinegar, sugar, and spices creates a tangy-sweet brine that ties everything together. Recipe compliments of SA Pork.

Ingredients

Pink Lady apple and onion pickle:

• 5 ml salt
• 80 ml white sugar
• 125 ml water
• 250 ml red wine vinegar
• 2 Pink Lady Apples, diced
• 1 red onion, thinly sliced

Mashed potatoes:

• 1 kg potatoes, peeled & quartered
• 30 ml extra virgin olive oil
• 2 cloves garlic, finely grated
• 125 ml butter
• 60 ml cream

Pork schnitzels:

• 4 boneless pork loin chops or neck steaks
• 50 g plain flour
• 5 ml dried sage
• Salt and ground black pepper
• 2 eggs, whisked
• 150 g regular bread crumbs or Panko
• 60 ml extra virgin olive oil

To serve

• 2 radishes, thinly sliced
• Small handful of microgreens (optional)

Method

Apple and onion pickle:

1. Combine the salt, sugar, and water in a small saucepan.
2. Bring to a gentle simmer, stirring to dissolve the salt and sugar.
3. Add the vinegar and turn off the heat. Let the mixture cool.
4. Once cooled, add the apples and the red onion. Let it sit for about 30 minutes to an hour before serving.

Mashed potatoes:

1. Bring a large saucepan of salted water to a boil and add the potatoes.
2. Bring the water back up to a boil, then cook for 15-20 minutes or until the potatoes are tender.
3. Drain the potatoes in a colander, then leave to steam dry for 3-4 minutes.
4. 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:

1. Place each pork chop or steak between two sheets of cling film and pound gently with a meat mallet or rolling pin until they are about 1⁄2 cm thick.
2. 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 them into the breadcrumbs and coat them thoroughly. Give each cutlet a slight shake to remove loose breadcrumbs, then place it onto a wire rack/tray.
3. Heat the oil in a frying pan until hot. Fry two schnitzels on each side for 3-5 minutes until golden brown is cooked through. Remove and drain any excess oil on a plate lined with a paper towel and fry the remaining two cutlets. Keep warm in an oven or air fryer set to 50 C.

To serve:

1. Serve the crumbed pork schnitzels on a bed of creamy mashed potatoes, topped with apple and onion pickle.
2. If using, garnish with radishes and microgreens.

Source: The Citizen