1 to 2 people
The perfect pork schnitzel made on the bbq? You better believe it! The first step to the perfect port schnitzel is placing it in the smoker to get a light smoky taste. Then, flour, egg wash and panko crust the smoked pork for a crispy exterior. The Alchemy elevated grill rack lets you heat up your oil evenly to the perfect temperature to get the most delicious, perfectly golden and crispy schnitzel. Top with grilled cinnamon apples, dollops of sour cream and homemade matchstick fries.
1 whole boneless pork tenderloin
½ cup flour
1 cup panko breadcrumbs
Canola oil for frying 1 cup (based on size of frying pot/pan)
½ tsp cinnamon
1 large Yukon gold potato
3 tbsp sour cream
Italian parsley for garnish
Set smoker to 200F.
Butterfly the pork tenderloin to make one large cutlet. Using plastic wrap, pound the pork to thin it out, to about ½ an inch. Place in the smoker for about 20 minutes.
Add a cast iron pan to the elevated grilling rack, add canola oil to heat up. Using a mandolin, thinly slice your peeled potato, then cut into thin matchsticks. Place in the oil and allow to fry, mixing occasionally so the pieces don’t all stick together. Once golden brown and crispy, remove from the oil and place in a bowl lined with paper towel to drain. Season with salt.
Set up your breading station. One bowl or shallow dish with flour, one with three beaten eggs, and one with panko. Remove the pork from the smoker and season with salt. Coat with flour, then the egg mixture, then the panko.
Dice the apple and place on the plancha with oil. Allow to cook and soften, season with cinnamon and cook until nicely charred.
Once the matchstick fries are removed from the oil, add in the breaded pork. Fry on each side, about 2-3 minutes or until golden brown and crispy.
To plate, place the pork schnitzel on a platter. Dollop with sour cream and sprinkle on the grilled apples. Top with the matchstick fries and garnish with parsley leaves. Serve with lemon slices.