Pork Schnitzel with Apple Garnish
- Wheat flour
- Chicken egg
- Breadcrumbs
- Salt
- Escalope
- Lemon
- Refined vegetable oil
- Nutmeg
- Cover
- Apple
- Orange
- Butter
- Granulated sugar
- Prepare the garnish. Peel the apples, remove the cores, and cut into 2 cm cubes.
- In a saucepan, combine the butter with the orange juice and zest, sugar, cinnamon, and nutmeg. Place over low heat. Once the butter begins to bubble, add the apples. Stir, cover, and cook over low heat for 10 minutes. Remove from heat and set aside in a warm place.
- Wash and dry the escalopes. Cover with plastic wrap and pound until about 0.5 cm thick. Season with salt and pepper.
- Place flour in one bowl, crumbs in a second. Pour a lightly beaten egg into a third. Dredge the escalopes in the flour, shaking off any excess.
- Dip the escalopes in the egg and immediately roll them in the bread crumbs. Press the crumbs into the meat with your hand to ensure they adhere more firmly.
- Heat 2 tablespoons of oil in a large skillet, add the escalopes, and cook for 3–4 minutes. Flip, add more oil, and cook for another 3–4 minutes. Transfer the escalopes to individual serving plates and drizzle with fresh lemon juice.
Pork schnitzel with apple garnish isn't the most classic version of this iconic Austrian dish. The iconic version is a thin slice of veal coated in flour, egg, and breadcrumbs, then deep-fried. In Austria, it's served with just a wedge of lemon, without any sauce—it's believed that sauce ruins the texture of the breading. However, schnitzel's popularity is primarily due to the vast number of interpretations created by chefs around the world. Pork schnitzel is naturally richer and juicier, so we suggest preparing and serving it with caramelized apples. They offset the fattiness of the meat and impart a delightful fruity flavor to the pork.
Lentil soup with pork ribs is nutritious and warming—just the thing for the cold season. We chose green lentils for this soup. They have a nutty flavor and hold their shape well after cooking. However, if you prefer red lentils to green lentils, cook them 15 minutes less than green lentils—otherwise, they'll overcook and the soup will turn mushy. You can also substitute beef ribs for the pork ribs, but this will require more time to prepare the broth. Below is the step-by-step recipe.
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A classic pork schnitzel is an elegant and restaurant-like dish when viewed through the eyes of the eater, yet simple enough to allow the cook to demonstrate their skill without fear of failure. Any schnitzel is a thinly pounded slice of meat that can be fried in oil until golden brown, breaded or unbreaded.