Pork Leg Schnitzel with Maple Caramelised Apple and Bacon Gravy
This super schnitzel is a little American inspired with maple and waffles, But I dare anyone to try and resist this divine gastronomic delight!
Casual Dining
Pork
Main Meals
Australian
Other European
Ingredients per serve
Schnitzel
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250g Pork steak schnitzels 10.0 x
-
Corn flour 200.0 g
-
Eggs 3.0 x
-
Polenta 800.0 g
Maple Caramelised Apple
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Apples 1.0 kg
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Butter 100.0 g
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White sugar 250.0 g
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Lemon juice 20.0 ml
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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 mallet.
- Crumb the pork with the corn flour, eggs and then polenta.
- Fry until cooked through and golden. Drain.
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Maple Caramelised Apple
- Peel the apples and cut into quarters, slice off the core.
- Place the butter, sugar and lemon juice into a large fry pan and cook until lightly browned.
- Add the apples and maple syrup, cover and cook until the apples are soft and caramelised.
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Bacon Gravy
- Chop the bacon and fry in a little oil. Add the water and whisk in the KNORR Gluten Free Rich Brown Gravy, whisk until boiling.
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To Serve
- Serve the schnitzel with the apples and bacon gravy.
