Pork Schnitzel Sandwiches With Chunky Apple and Onion Chutney

Serve with Oil and Vinegar Slaw Salad.

• Ready In: 45 mins
• Serves: 4
• Yields: 4 sandwiches

Ingredients

• APPLE AND ONION RELISH

• 2  tablespoons butter
• 1  sweet onion, finely chopped
• 5  apples, such as Fuji, Honey Crisp, peeled and chopped
• 1  stick cinnamon
• 2  fresh bay leaves
•  salt, to taste
•  pepper, to taste
•  freshly grated nutmeg, to taste
• 1  teaspoon sugar
• 1  teaspoon lemon juice
• 1  fluid ounce calvados or 1  fluid ounce apple brandy

• SCHNITZEL

• 1 1⁄2 lbs boneless pork loin chops, 1/4-inch thick, slightly pounded or 1 1⁄2 lbs chicken breasts, cutlets
•  salt, to taste
•  pepper, to taste
•  flour, for dredging
• 3  large eggs
• 1⁄4 cup half-and-half cream or 1⁄4 cup milk
• 2  cups  breadcrumbs
•  freshly grated nutmeg, to taste
•  handful parsley, finely chopped
•  vegetable oil, for frying
•  lemon wedge
• 4  ciabatta rolls
• 1  cup  extra sharp white cheddar cheese

Directions

1. Melt butter in saucepan over medium to medium-high heat and add onions and apples, cinnamon, bay, salt, pepper, a light sprinkle of nutmeg, sugar and lemon juice. Cook to sauce-like consistency stirring occasionally 20-25 minutes, douse with liquor.
2. Season pork (or chicken) with salt and pepper and coat with flour, egg beaten with milk and breadcrumbs seasoned with nutmeg and parsley. Shallow fry the cutlets in a thin layer of vegetable oil until crispy and golden. Squeeze lemon juice over top of cutlets just before you're ready to build the sandwiches.
3. Lightly toast the rolls under a broiler then divide the cutlets over the top of the toasted roll. Spoon some apple-onion mixture over the top of the cutlets then top with shredded cheese and broil until cheese is melted.
4. Serve with Oil and Vinegar Slaw Salad.