Ingredients
| ½ | Onions, finely chopped |
| ½ | Granny Smith apples, finely chopped |
| 1 knob | Fresh ginger, thumb-sized, finely grated |
| 2 | Garlic cloves, crushed with 1/2 tsp salt flakes and 1/2 tsp dried sage or oregano or marjoram |
| 1 knob | Butter, for frying stuffing |
| 1 | Lemon, zest and juice, plus an extra sprinkle of lemon zest to flavour crumbs |
| 1 splash | Vinegar, a big one |
| ½ tsp | Sugar |
| 100 g | Goat's cheese |
| 4 | Pork schnitzels (Main) |
| 1 scoop | Flour, to coat schnitzels |
| 1 packet | Breadcrumbs, use as much as needed to coat schnitzels |
| 1 | Egg, or 2, beaten as eggwash to coat schnitzels |
| 50 g | Butter, with a drizzle of olive oil to fry schnitzels |
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Directions
- Sweat onion, apple, grated ginger, crushed garlic with salt and herb in a little hot butter until soft. Add the lemon zest and juice, vinegar and sugar. Cook until reduced. Cool. Add goat's cheese and whip together. Season with pepper.
- Lay pork schnitzels out flat and cover with baking paper. Gently bash each to increase the size, thinning it out evenly.
- Place 2-3 Tbsp of stuffing on one side of each schnitzel. Fold over and press to seal around the edges. Dip each in flour, then eggwash and lastly breadcrumbs to which you have added a little lemon zest.
- Preheat oven to 180C. In a frying pan, heat 50g butter and a little olive oil until bubbling, add the schnitzels and fry to colour each side. Remove schnitzels to an ovenproof dish and finish in the oven for a further 7 minutes. Slice or serve whole.
