Pork Schnitzel Sandwiches with Chunky Apple and Onion Chutney

Serve this stellar sub made with a winning combination of apple, onion and brandy relish over crisply fried pork cutlets topped with extra sharp cheddar. Serve with Oil and Vinegar Slaw Salad.


For the relish:

  • 2 tablespoons butter
  • 1 sweet onion, finely chopped
  • 5 apples, such as Fuji or Honeycrisp, peeled and chopped
  • 1 stick cinnamon
  • 2 fresh bay leaves
  • Salt and pepper
  • Freshly grated nutmeg
  • 1 teaspoon sugar
  • 1 teaspoon lemon juice
  • 1 shot Calvados or apple brandy

For the schnitzel:

  • 1 1/2 pounds 1/4-inch-thick boneless pork loin chops, slightly pounded, or chicken breast cutlets
  • Salt and pepper
  • Flour, for dredging
  • 3 large eggs
  • 1/4 cup half-and-half or milk
  • 2 cups breadcrumbs
  • Freshly grated nutmeg
  • A handful of parsley, finely chopped
  • Vegetable oil, for frying
  • Lemon wedges
  • 4 ciabatta rolls
  • 1 cup extra-sharp white cheddar cheese


Melt the butter in a saucepan over medium to medium-high heat and add the onion and apples, cinnamon, bay leaves, salt and pepper, a light sprinkle of nutmeg, sugar and the lemon juice. Cook to sauce-like consistency, stirring occasionally, 20-25 minutes; douse with the liquor.

Season the pork with salt and pepper and coat with flour, egg beaten with milk and breadcrumbs seasoned with nutmeg and parsley. Shallow fry the cutlets in thin layer of vegetable oil until crisp and golden. Squeeze lemon juice over top of the cutlets just before you’re ready to build the sandwiches.

Lightly toast the rolls under a broiler, then divide the cutlets over top of the toasted rolls. Spoon some apple-onion mixture over top the cutlets, then top with shredded cheese and broil until the cheese is melted.

Serve with Oil and Vinegar Slaw Salad.

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