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:
-
Pork steak schnitzels (250g each) 10.0 pc
-
Corn flour 200.0 g
-
Eggs 3.0 pc
-
Polenta 800.0 g
Maple Caramelized Apple:
-
Apples 1.0 kg
-
Butter 100.0 g
-
Sugar, white 250.0 g
-
Maple syrup 60.0 ml
Bacon Gravy:
-
Bacon rashers 200.0 g
-
Water 1.0 l
Preparation
-
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.
-
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.
-
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.
-
To Serve:
- Serve the schnitzel with the apples and bacon gravy.