Pork Schnitzel with Warm Pear Chutney
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Credit: Brian Yelverton, Guest Services, Boeing National Reconnaissance Office, Chantilly, Virginia
The National Culinary Review, June 2016
Ingredients
48 halves Pacific Northwest Canned Pear slices in juice
3 T. unsalted butter
2 cups yellow onion
½ cup cider vinegar
1/3 cup brown sugar
½ cup dark seedless raisins
1½ cups ground cinnamon
1 t. + 1 T. kosher salt, divided
2½ t. ground black pepper, divided
24 (4-oz.) boneless pork chops
1½ quarts panko breadcrumbs
½ cup grated Parmesan
½ cup minced parsley
2 cups all-purpose flour
12 large eggs, lightly beaten
½ cup water
½ cup canola oil, for frying
Instructions
1. Drain pear halves well; reserve juice. Coarsely chop pears. Hold.
2. In large saucepot, heat butter over medium-high heat. Add onion; saute for 5 minutes, stirring occasionally. Add pears; cook for 5 minutes, stirring often. Pour in vinegar, sugar, raisins, cinnamon, 1 t. salt and ½ t. pepper; bring to a simmer. Cook until pears begin to break down and mixture thickens. Remove from heat. Keep chutney warm.
3. Pound pork chops to ¼-inch thick. Hold. Season panko with Parmesan, parsley, 1 T. salt and 2 t. pepper. Hold. Prepare standard breading preparation: seasoned flour, eggs beaten with water and panko mixture. Dip each pork cutlet in flour, then egg wash, then panko mixture. Place on clean sheet pans; refrigerate until ready to cook (do not cover).
4. In large skillet, heat oil over medium-high heat. In batches, fry each breaded cutlet on both sides until golden. Place on sheet pans. Heat in 350°F oven for 30 minutes, or keep warm until ready to serve.
5. Serve each crisp, hot cutlet with ¼ cup pear chutney.
Yield
24 servings
Tags
Main Dish, Pork, The National Culinary Review
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