Pork Leg Schnitzel with Maple Caramelised Apple and Bacon Gravy
This American-inspired Pork Leg Schnitzel with maple caramelised apple and bacon gravy is a festive favourite you should add to your Christmas menu.
Ingredients
Schnitzel:
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Pork steak schnitzels (250g each) 10.0 pc
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Corn flour 200.0 g
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Eggs 3.0 pc
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Polenta 800.0 g
Maple Caramelized Apple:
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Apples 1.0 kg
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Butter 100.0 g
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Sugar, white 250.0 g
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Maple syrup 60.0 ml
Bacon Gravy:
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Bacon rashers 200.0 g
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Water 1.0 l
Preparation
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Schnitzel:
- Prepare the pork steak with a meat hammer.
- Crumb the pork with the corn flour, eggs and then polenta.
- Fry until cooked through and golden. Drain.
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Maple Caramelized Apple:
- Peel the apples and cut into quarters, slice off the core.
- Place the butter, sugar and Knorr Lime Seasoning Powder into a large fry pan and cook until lightly browned.
- Add apples and maple syrup, cover and cook until apples are soft and caramelized.
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Bacon Gravy:
- Chop the bacon and fry in a little oil. Add the water and whisk in the Knorr Demi Glace Brown Sauce Mix, whisk until boiling.
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To Serve:
- Serve the schnitzel with the apples and bacon gravy.
