Wednesday, October 17, 2012

Schnitzel with Chunky Spiced Apple Sauce

My love affair with apples continues, this time paired with my love for schnitzel. Before you think this traditional German dish is too complicated to make, just realize that you probably already do! Have you ever breaded and skillet-fried a piece of meat? That’s schnitzel!

I got the inspiration for this recipe from Jamie Oliver’s cookbook, Cook with Jamie. I liked his idea of serving schnitzel with a spicy apple sauce. The sauce’s sweetness and seasoning matches nicely with the crispy meat.

Schnitzel can be made with pork, chicken or veal. I went with pork…two center-cut boneless pork chops, to be exact. I also used panko bread crumbs for extra crunch, mixed with some dried sage for extra flavor. (I love sage with pork.) Plus, since I knew The Picky Eater wouldn’t care for the apple sauce, I made some oven-roasted French fries seasoned with a little rosemary, inspired by the Highlands Ranch Foodie.

The Picky Eater cleaned his plate, and so did I! Next time I may add some red chili pepper flakes to the apple sauce for a bit of heat and savoriness.

Schnitzel with Chunky Spiced Apple Sauce
Adapted from Cook with Jamie by Jamie Oliver

For the apple sauce:
1 tablespoon unsalted butter
Zest and juice of half an orange
2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
3 all-purpose apples, pealed, cored and cut into 1-inch pieces (I used Jonathans and Red Delicious)

For the schnitzel:
2 center-cut boneless pork chops
Salt and pepper, to taste
1 egg, beaten
Panko bread crumbs
1 teaspoon dried sage
Olive or canola oil for the pan

To make the apple sauce, melt the butter over medium heat in a saucepan. Add the orange zest and juice, plus the sugar and spices. Bring to a bubble, and then add the apples. Cover and simmer over low heat until the apples soften and begin to break down, about 20 to 25 minutes. Keep warm or allow to cool to room temperature, depending on how you like it.

To make the schnitzel, place the pork chops in a gallon-sized zipper bag, but do not close. Flatten the chops with a meat tenderizer or rolling pin until they are 1/4-inch thick.

Heat enough oil to cover the bottom of a skillet between 1/8 and 1/4-inch deep over medium heat. Set up 3 shallow dishes: 1 with flour, 1 with the beaten egg, and 1 with the bread crumbs and sage. Salt and pepper the pork chops, and then dip into the flour. Shake off the excess. Dip the chops into the egg and then into the bread crumb mixture, pressing down in the bread crumbs to make sure the chops are well coated and the bread crumbs stick to the chop.

Test the oil in the skilled by dropping in a couple of bread crumbs. If they sizzle, you are ready to fry. Place the pork chops into the skilled and cook until the chops are golden brown, about 2 to 3 minutes. Turn the chops over and continue to cook until golden brown. The internal temperature should be 145 degrees. Place the chops on a paper-towel-coverd plate, season with more salt and pepper if desired, and allow to rest for 3 minutes.

Just before serving, spritz the top of the pork chops with a little lemon juice. Serve with a spoonful of the apple sauce on the side.


  1. I've been wanting to make schnitzel because I had it at a restaurant a couple months ago. Delicious. What I had was made with veal. I love his idea apple sauce.


  2. We love schnitzel ... it is such a staple restaurant dish in Germany. Every gasthaus has their own version ... yours looks wonderful!