Pork Schnitzel with Tots and Applesauce
- 4 cups store-bought frozen tater tots
- 4 McIntosh apples, peeled and diced
- 1 cup cloudy apple cider
- A handful of dried sweetened cherries
- 8 thin boneless pork loin chops, about 1 1/2 pounds total
- Salt and pepper
- 1 cup flour, for dredging
- 2 large eggs
- 1 1/2 cups plain breadcrumbs
- 1/4 teaspoon freshly grated nutmeg (eyeball it)
- 1 tablespoon poultry seasoning (a palmful)
- Canola or vegetable oil, for frying
- 1 lemon, cut into wedges
Pre-heat the oven according to the package directions for the tots. When the oven is hot, bake the tots on a baking sheet until they’re golden and crispy.
Meanwhile, place the apples, cider and cherries in small pot; bring to a boil, then reduce the heat to medium. Cook for 15-20 minutes, mashing the apples into a sauce as they cook down.
Pound out the pork loin chops between plastic wrap to 1/8-inch thick. Season the chops liberally with salt and pepper.
Arrange three shallow dishes in a row: place about a cup of flour in the first, beat the eggs with a splash of water in the second and mix the breadcrumbs, nutmeg and poultry seasoning in the third. Dredge the chops first in the flour, then dip them into the egg and coat them into the breadcrumb mixture, pressing to make sure the coating sticks.
Heat a quarter-inch of frying oil in a large skillet over medium heat. Fry the cutlets two at a time for 3-4 minutes on each side, until deep golden and cooked through.
Serve the cutlets topped with the applesauce and with the lemon wedges and tots alongside.