Pork Schnitzel with burnt apple ketchup
A classic with a twist, this pork schnitzel with burnt apple ketchup and celeriac remoulade is a must try from Thom Bateman.
1 x 500g/17.5 Oz Pork Loin Chop
2 x eggs
20ml/0.5 Oz whole milk
150g/ 5 Oz panko breadcrumbs
30g/ 1 Oz butter
Burnt Apple Ketchup
200ml/ 6.5 Oz water
3 Braeburn apples
1 head of garlic
150g Medjool dates
20ml/ 0.5 Fl Oz light soy sauce
40ml/ 1fl Oz sherry vinegar
20g / 0.7 Oz caster sugar
30g/ 1 Oz glucose syrup
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 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
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.
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.
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.
Dress the celeriac with the mustard mayo, taste and adjust for seasoning/acidity.
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.
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.
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.
Drain off the oil, add the butter to the hot pan and baste the chop well for 2 minutes.
Serve the chop with the apple ketchup and remoulade. Enjoy!
Thom Bateman is the Chef Patron of the Flintlock at Cheddleton in Staffordshire which was recently awarded 2 AA rosettes. He's also a big hit on TikTok, sharing recipe inspiration to a loyal following of over 1.2 million people.