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For the Apple and Onion Chutney
  • 2 tablespoons butter
  • 1 sweet onion, finely chopped
  • 5 apples, such as Fuji or honey crisp, peeled and chopped
  • 1 stick cinnamon
  • 2 fresh bay leaves
  • Salt and pepper
  • Freshly grated nutmeg
  • 1 teaspoon sugar
  • 1 teaspoon lemon juice
  • 1 shot Calvados or apple brandy
For the Schnitzel:
  • 1 1/2 pounds boneless pork loin chops 1/4-inch thick, slightly pounded or chicken breast cutlets
  • Salt and pepper
  • Flour, for dredging
  • 3 large eggs
  • 1/4 cup half n half or milk
  • 2 cups bread crumbs
  • Freshly grated nutmeg
  • Handful of parsley, finely chopped
  • Vegetable oil for frying
  • Lemon wedges


Serves: 4




Melt butter in sauce pan over medium to medium high heat and add onions and apples, cinnamon, bay. Salt and pepper, a light sprinkle of nutmeg, sugar and lemon juice, cook to sauce-like consistency stirring occasionally 20-25 minutes, douse with liquor.



Season pork with salt and pepper and coat with flour, egg beaten with milk and breadcrumbs seasoned with nutmeg and parsley. Shallow fry the cutlets in thin layer of vegetable oil until crisp and golden. Squeeze lemon juice over top of cutlets just before you're ready to build sandwiches.



Lightly toast the rolls under a broiler then divide the cutlets over top of the toasted roll. Spoon some apple onion mixture over top the cutlets then top with shredded cheese and broil until cheese is melted.



Serve with Oil and Vinegar Slaw salad.