Pork Schnitzel with Warm Pear Chutney
- 48 Pacific Northwest Canned Pears, slices, in juice, drained
- 3 tablespoons unsalted butter
- 2 cups finely chopped onion
- 1/2 cup apple cider vinegar
- 1/3 cup lightly packed light brown sugar
- 1/2 raisins
- 1-1/2 teaspoons cinnamon
- 4 teaspoons kosher salt, divided
- 2-1/2 teaspoons freshly ground black pepper, divided
- 24 (4-ounce) boneless pork chops
- 6 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup finely chopped parsley
- 2 cups unbleached all-purpose flour
- 12 eggs, lightly beaten
- 1/2 cup canola or vegetable oil, for frying
Coarsely chop the pear slices and set aside.
To make the chutney, melt the butter in a large non-reactive saucepan over medium-high heat. When the butter is hot, add the onion and sauté 5 minutes, stirring occasionally. Add the pears and continue to cook 5 minutes more, stirring often. Add the vinegar, sugar, raisins, cinnamon, 1 teaspoon salt and 1/2 teaspoon pepper, and bring the ingredients to a simmer. Continue cooking until the pears begin to break down and the mixture thickens. Remove from heat and keep warm.
For the schnitzel, pound the pork chops using a mallet until they're approximately 1/4-inch thick. Combine the panko, Parmesan cheese, parsley, and remaining salt and pepper.
Set up a standard breading station by filling three 2-inch half hotel pans: one with flour lightly seasoned with salt and pepper, a second with the eggs beaten with 1/2 cup water, and the third with the panko mixture.
To bread the pork, dip a flattened cutlet in the flour, then the egg wash, and finally the panko. Place the breaded cutlets on a sheetpan lined with parchment paper and refrigerate, uncovered, until you're ready to cook them.
To cook, preheat the oven to 350 degrees F and heat the oil in a large skillet over a medium-high heat. Working in batches, fry several breaded cutlets at a time, on both sides, until crispy and golden brown. Remove to a clean, parchment-lined sheet pan and place in the oven to keep warm until ready to serve.
To serve, top each cutlet with 1/4 cup chutney.
Makes 24 servings