Pork Schnitzel with Warm Pear Chutney

Yield: 24 Servings


  • 48 halves Pacific Northwest Canned Pear slices in juice
  • 3 tablespoons Butter, unsalted
  • 2 cups Onion, yellow
  • 1/2 cup Cider vinegar
  • 1/3 cup Brown sugar
  • 1/2 cup Raisins, dark seedless
  • 1-1/2 cup Cinnamon, ground
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Ground black pepper
  • 24 x 4-ounce Boneless pork chops
  • 1 1/2 quart Panko crumbs
  • 1/2 cup Parmesan, grated
  • 1/2 cup Parsley, minced
  • 1 tablespoon Kosher salt
  • 2 teaspoons Ground black pepper
  • 2 cups All-purpose flour
  • 12 large Eggs, lightly beaten
  • 1/2 cup Water
  • 1/2 cup Canola oil, for frying

    Drain pear halves well; reserve juice. Coarsely chop pears. Hold.

    CHUTNEY: In a large saucepot, heat butter over medium-high heat; add onion and sauté 5 minutes, stirring occasionally. Add pears and cook 5 minutes, stirring often. Pour in vinegar, sugar, raisins, cinnamon, salt and pepper and bring to a simmer. Cook until pears begin to break down and mixture thickens. Remove from heat and keep warm.

    Pound pork chops until 1/4-inch thick. Hold. Season panko crumbs with Parmesan, parsley, salt and pepper. Hold. Prepare a standard breading preparation: seasoned flour, eggs beaten with water, Panko crumb mixture Dip each pork cutlet in flour first, followed by the egg wash and then the Panko mixture. Place on clean sheetpans and refrigerate until ready to cook (do not cover). In a large skillet, heat oil over a medium-high heat; in batches, fry each breaded cutlet on both sides until golden. Place on sheetpans. Heat in a 350°F. oven for 30 minutes or keep warm until ready to serve.

    TO SERVE: Serve each crisp, hot cutlet with 1/4 cup Pear Chutney.