Pork Schnitzel with burnt apple ketchup

Name: Pork Schnitzel with burnt apple ketchup
Cook time: 30 min
Total time: 30 min
Yield: 2 schnitzels
Cuisine: German
Ingredients: 1 x 500g Pork Loin Chop; 2 x eggs; 20ml whole milk; 150g panko breadcrumbs; 30g butter; Salt/pepper; 200ml water; 3 Braeburn apples; 1 head of garlic; 150g Medjool dates; 20ml light soy sauce; 40ml sherry vinegar; 20g caster sugar; 30g glucose syrup; Sea salt; 1 celeriac; 2 egg yolks; 1 tsp Dijon mustard; Juice of ½ lemon; 2 tsp sherry vinegar; 300ml veg oil; 1 tbsp tbsp whole grain mustard; 1 tsp minced black truffle (not truffle oil!); 1 handful flat parsley; Sea salt

By: Thomas Bateman

A classic with a twist, this pork schnitzel with burnt apple ketchup and celeriac remoulade is a must try from Thom Bateman.

Recommended Oven: Dome, Arc XL, Arc, Roccbox
Cook Time: 30 minutes

Ingredients

Serves: 2 people

Pork Schnitzel

1 x 500g Pork Loin Chop
2 x eggs
20ml whole milk
150g panko breadcrumbs
30g butter
Salt/pepper

Burnt Apple Ketchup

200ml water
3 Braeburn apples
1 head of garlic
150g Medjool dates
20ml light soy sauce
40ml sherry vinegar
20g caster sugar
30g glucose syrup
Sea salt

Remoulade

1 celeriac
2 egg yolks
1 tsp Dijon mustard
Juice of ½ lemon
2 tsp sherry vinegar
300ml veg oil
1 tbsp tbsp whole grain mustard
1 tsp minced black truffle (not truffle oil!)
1 handful flat parsley
Sea salt

Pork Schnitzel

1 17.5 Oz Pork Loin Chop
2 x eggs
0.5 fl Oz whole milk
5 Oz panko breadcrumbs
1 Oz butter
Salt/pepper

Burnt Apple Ketchup

6.5 fl Oz water
3 Braeburn apples
1 head of garlic
150g Medjool dates
0.5 Fl Oz light soy sauce
1fl Oz sherry vinegar
0.7 Oz caster sugar
1 Oz glucose syrup
Sea salt

Remoulade

1 celeriac
2 egg yolks
1 tsp/ 1.2 US tsp Dijon mustard
Juice of ½ lemon
2 tsp/ 2.4 US tsp sherry vinegar
300ml/ 10 fl Oz veg oil
1 tbsp / 1.2 US tbsp whole grain mustard
1 tsp / 1.2 tsp minced black truffle (not truffle oil!)
1 handful flat parsley
Sea salt

Equipment Needed

Dome
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Infrared Thermometer

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Dough Cutter

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Dough Scraper

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Pizza Server
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Instructions

Prevent your screen from going dark as you follow along.

Step 1

To make the apple ketchup, cube the apples before adding to a tray and placing into the Dome at 300°C/572°F. Allow these cook and blister slightly it will take approx. 15 mins.

Step 2

Steep the dates in boiling water for 10 mins then remove, add all the ketchup ingredients to a blender and blitz until smooth. Pass through a sieve and then reserve until ready to serve.

Step 3

For the remoulade, start by making a mayonnaise from the egg yolks, squeeze of lemon and the mustards with a pinch of salt. Break this up with a whisk before streaming in the veg oil slowly, continually whisking until the mayo forms. Season with the truffle and parsley, cut the celeriac with a mandolin so it’s wafer thin.

Step 4

Dress the celeriac with the mustard mayo, taste and adjust for seasoning/acidity.

Step 5

To make the schnitzel, tenderise the pork loin chops and flatten out until around 1.5cm/0.5 Inches thick. Season on both sides with salt and pepper.

Step 6

Dust with the flour then dip into beaten egg with a splash of milk, and then finally into the panko so the chop is fully coated.

Step 7

Heat the veg oil in a pan in the Dome at 300°C/572°F. You’re aiming for the oil to be around 160-170°C/320°F-338°F. Fry the pork chop on both sides for 3-4 mins or until golden brown all over.