Bone-in Schnitzel Recipe
heritage pork, apple-fennel slaw, pickled mustard
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The best thing to pair and share with BONE-IN SCHNITZEL
Ingredients
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Schnitzel
Apple-Fennel Slaw
Pickled Mustard
Method
Schnitzel
Prepare the Pork Chops
Season the bone-in pork chops with salt and black pepper on both sides.
Bread the Pork Chops
Dredge each chop in flour, shaking off excess, then dip in the beaten eggs, and finally coat in breadcrumbs, pressing gently to adhere.
Fry the Schnitzels
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded pork chops, cooking for about 4-5 minutes on each side until golden brown and cooked through.
Drain and Rest
Remove the schnitzels from the oil and place them on a paper towel-lined plate to drain excess oil. Let them rest for a few minutes.
Apple-Fennel Slaw
Prepare the Vegetables
Thinly slice the green apple, fennel bulb, and carrots. Chop the fresh parsley.
Combine Ingredients
In a large bowl, combine the sliced apple, fennel, carrots, and parsley.
Make the Dressing
In a small bowl, whisk together the apple cider vinegar, olive oil, salt, and black pepper.
Toss the Slaw
Pour the dressing over the slaw and toss well to combine. Let it sit for at least 15 minutes to allow the flavors to meld.
Pickled Mustard
Prepare the Pickling Liquid
In a small saucepan, combine yellow mustard seeds, white vinegar, sugar, and salt. Bring to a boil.
Cool and Store
Once boiling, remove from heat and let it cool. Transfer to a jar and refrigerate for at least 24 hours before serving.