Pork Schnitzl with Apple Almond Chutney

Crispy pork with sweet & sour apple and almond chutney. Serve with a pile of Irish spuds and some lightly cooked brocolli or salad and that’s dinner sorted.

1 thick cut pork chop per person

1-2 eggs, lightly beaten

Flour with a bit of salt thrown in for seasoning

Panko bread crumbs

Builín Blasta Apple & Almond chutney

Start by bashing the shite out of your pork chops with a frying pan, a rolling pin or a meat tenderizer if you’re fancy. Bash them out nice and thin until they’re about 1 cm thick all over.

Put your flour, beaten egg and bread crumbs into three separate, wide, shallow bowls or plates with an empty tray or plate at the end for the raw scnitzls. The next process is a basic Pané or Breading technique used for lots of other crispy fried, delicious things.

Coat the flattened pork in the flour, lift out of the flour and give a shake to remove the excess. Dip into the egg mix and coat all over again. Finally, dip into the breadcrumbs and make sure the pork chop is well coated all over.

You can cook these in a number of ways:

To cook on the stove, heat a thin layer of oil in a frying pan and fry the chops on both sides for about 3-4 minutes per side, until the outside is nice and crispy and the pork is cooked.

To cook in the Airfryer, Place the pork cutlets in a single layer in the air fryer basket and lightly spray the tops with oil. (Depending on the size of your air fryer, you may need to air fry the pork in two batches). Air fry on 190C for 5 minutes. Flip the pork over, spray the tops and air fry for another 3-5 minutes.

Serve your crispy pork schitzl with plenty of Builín Blasta Apple & Almond Chutney and the sides of your choice.