Natural cutlet fried in batter with pear chutney

Votes: 1

Time: 2 hours 10 minutes
Complexity: easily
Servings: 4 - 6

Pork steaks fried in a cornstarch batter turn out incredibly tender with a crispy crust that clings tightly to the meat, not falling off during frying. The perfect sauce for this dish is pear chutney – an Indian, savory-sweet, fruity sauce made from pear pieces simmered with raisins and sugar in a blend of aromatic spices. Pear chutney will amaze you with its vibrant combination of sweet, tart, and spicy flavors with a slight smoky note. It will add a unique flavor to any meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pork

8 natural pork cutlets on the bone, 1 cm thick.
Salt and ground black pepper + an additional 0.5 tsp of pepper
2 eggs
1 tbsp. water
1/4 tsp cayenne pepper
1 cup flour
0.5 cup cornstarch

Pear chutney

3 Bartlett pears, peeled, cored and cut into 2.5cm pieces.
2 tbsp (30 g) butter
0.5 cup apple cider vinegar
0.5 cup raw cane sugar
0.5 cups light raisins
1 jalapeño pepper, chopped
2.5 cm ginger root, chopped
0.5 tbsp pink peppercorns
0.5 tsp smoked paprika
0.5 tsp hot paprika
0.5 tsp allspice

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork, chutney sauce, pears, apple cider vinegar, jalapeno pepper, ground cayenne pepper, ginger root, allspice, paprika, raisin

Cooking the dish according to the recipe:

In a deep frying pan, melt the butter, about 2.5 cm. Heat to 180°C.
While the fat is heating, season the pork steaks on both sides with salt and pepper. In a shallow bowl, whisk together the eggs, 1 tablespoon of water, cayenne pepper, and 1/2 teaspoon of black pepper. In a paper bag, combine the flour and cornstarch.

Dip the pork steaks in the egg mixture, then transfer to a paper bag and shake to coat. Fry the pork steaks until golden brown, about 4-5 minutes per side. Transfer to a paper towel to drain any excess fat (keep the cooked steaks in a warm oven if frying in batches).
Pear ChutneyIn a medium saucepan over medium-high heat, melt the butter and sauté the pears for about 2 minutes. Add the remaining ingredients, except the salt, and bring the mixture to a boil. Reduce the heat to medium and simmer until thickened, stirring occasionally, about 45 minutes. Season with salt to taste.

Remove from heat and serve with battered fried pork steaks.

Categories:

recipe / Dinner / Main courses / Meat / Sunny Anderson

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