Apple Chutney Pork Schnitzels

Hello folks. Happy Monday to ya. I hope you had a good weekend! We sure did- lots of lounging around the house, catching up on our DVR, and checking out the state fair. Fun times all around.

Before I start to tell you all about this apple deliciousness, I have to say something-what kind of word is chutney? If you ask me, it doesn't sound very appealing. But I'll eat anything with apples. And cinnamon. And butter!

Believe it or not, this is actually really easy. The first time I made this it was just for Miss A & I. Surprisingly, she loved the pork and ate every bite. She wasn't a big fan of the chutney, but that was before her recent I'll-eat-all-the-things attitude. I'll bet $50 she'll eat it now.

• Hello Fall! If you've gone apple picking recently, this is a great way to use them up!
  
  Every two months I buy pork tenderloin (and most of our other meat) from Costco. I usually roast pork in the oven but it's always hit or miss. Does this happen to you- sometimes it's moist and flavorful, but more often than not, it's dry and flavorless. I don't understand! Such an unforgiving piece of meat! So now I like to slice it and use it other ways.
  
  The original recipe (I included the source below) is actually for pork schnitzel sandwiches. No thanks. That sounded like more work to me. I also didn't have the right bread on hand (I didn't think regular ol' whole wheat bread was going to do the trick) so I decided to forgo making these as sandwiches and have the pork and apples shine on their own. After eating it this way I can't imagine having it as a sandwich. It's so good just like this.
• 
  
• Source: adapted from Rachael Ray
• Serves: 2

For the Chutney

• 2 tablespoons butter
• 1/2 a sweet onion, finely chopped
• 2 apples (honeycrisp, fuji, or braeburn) peeled and chopped
• 1/2 teaspoon cinnamon
• 2 fresh bay leaves
• Salt and pepper
• Nutmeg
• 1/2 teaspoon sugar
• 1/2 teaspoon lemon juice

For the Pork

3 tablespoons olive oil

2 boneless pork loin cutlets, slightly pounded

2 large eggs

2 tablespoons milk

1 cup bread crumbs

1/2 cup flour

1/8 nutmeg

Salt and pepper, to taste

Parsley, for garnish 

• Melt the butter in a sauce pan over medium heat. Add the onions, apples, cinnamon, and bay leaves. Season with salt and pepper, a light sprinkle of nutmeg, sugar and lemon juice. Cook until soft and tender, stirring occasionally, for about 20 minutes.
  
  
  Crack eggs into a bowl and scramble with the milk. Season the pork cutlets with salt and pepper, then dredged in flour, lay in the egg wash, and last in the breadcrumbs. Fry the cutlets in a thin layer of olive oil until crisp and golden. Transfer to a paper towel to drain. To serve, top pork cutlets with the apple chutney and garnish with parsley if desired.