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Crispy pork cutlets with pear apple chutney
The chutney brings the sweet tangy flavour that balances out the richness of the pork cutlets so well.
YIELDS
2
TO
4
Ingredients
Pear Apple Chutney
- 3 tablespoons neutral or light olive oil
- 2 shallots, finely chopped
- 1/2 teaspoon sea salt
- 2 anjou pears, peeled, cored, and chopped small
- 2 gala apples, peeled, cored, and chopped small
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon fennel seeds
- 1 teaspoon chilli flakes (optional)
- 1 1/4 cups water
Cutlets
- 2 teaspoons sea salt
- 1 teaspoon garlic powder
- 4 boneless pork loin chops, pounded 1/4-inch thick
- 1/2 cup all-purpose flour
- 2 eggs
- 1 1/2 cups panko breadcrumbs
- 1/4 teaspoon black pepper
- Neutral oil, for shallow-frying cutlets
Directions
Pear Apple Chutney
- Heat a sauté pan over medium heat. Once heated, add the oil, shallots, and sea salt. Sauté, stirring often for one to two minutes until soft and translucent.
- Add pears, apples, brown sugar, apple cider vinegar, chilli flakes and water, stir to incorporate and increase heat to high until bubbling. Reduce heat to low, cover pan with a lid, and simmer covered for 15 minutes until soft and jammy, stirring now and then. Turn off the heat and keep the pan covered until the cutlets are ready.
Cutlets
- Combine the sea salt and garlic powder in a small bowl.
- Season both sides of the prepared cutlets lightly with the salt mixture and set aside.
- Set up your breading station: Arrange three pasta bowls (ie. shallow bowls) side by side. Add the flour to the first bowl, eggs to the second, and panko to the third. Beat the eggs with a fork until smooth. Add a pinch of garlic salt to each bowl and stir each to incorporate and season. Get one plate or platter ready as well for holding the uncooked breaded cutlets. Get another heat-safe plate or platter, line it with paper towels, and keep it ready for the cooked cutlets.
- Preheat the oven to 225° F – this is where you’ll keep the cutlets warm as you cook them in batches. This is important because there’s no point in making the crispiest cutlets and not enjoying them hot and fresh.
- Heat a large sauté pan over medium heat with about an inch of neutral oil on the bottom. Once hot, fry the cutlets in batches being careful not to overcrowd the pan. Fry each about two minutes per side until golden and crispy, then flip and repeat on another side. Hold cooked cutlets in preheated oven until all are ready.
- Serve cutlets hot, garnished with fresh chives, with the pear-apple chutney on the side. Enjoy!
