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.

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.

Step 8:

Drain off the oil, add the butter to the hot pan and baste the chop well for 2 minutes.

Step 9:

Serve the chop with the apple ketchup and remoulade. Enjoy!