Pork Schnitzel | Thom Bateman | Gozney Dome

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner and pork shoulder is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch can be cheaper for breading.

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar offers a milder flavor, while lemon juice is often more accessible.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine may be less expensive.

Roast Braeburn apples in the dome until borderline burnt to draw out natural sugars.

Shave celeriac thinly and mix with lemon juice to prevent browning.

Combine egg yolk, Dijon mustard, Sherry vinegar, and salt to make an emulsion with neutral oil.

Add truffle oil and parsley to the emulsion for freshness.

Blend roasted apples with medjool dates, Sherry vinegar, caster sugar, liquid glucose, and water to make ketchup, then pass through a sieve.

Prepare pork loin chops by trimming fat and flattening with parchment paper.

Season pork with salt on both sides.

Dredge pork in flour, then dip in beaten eggs, and coat with Panko bread crumbs.

Heat a cast iron skillet with oil and fry the breaded pork until golden brown, flipping to ensure even cooking.

Baste the schnitzel with butter in the skillet after frying.

Return schnitzel to the dome for additional cooking if needed.

Serve schnitzel with celeriac remoulade and burnt apple ketchup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens