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Lynds
Aug 31, 20203 min read

Horseradish Apple and Fried Sage Gluten and Dairy Free Schnitzel

This was made from apples from my garden and was a light and flavourful dinner


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I am seriously trying to find creative ways to use up my apples. I hate the idea of them wasting. I'm not a huge fan of sweet with meat unless it's subtle so in this case I thought of whether using horseradish with the apple and pairing it with sage would take some of the sweet edge off, and it really worked. In fact this was spicy while sweet with a very delicious pairing of flavours including the fried sage and onions that paired with it!




I started with "free from" brand fast fry tin pork loin. I love this brand when I can't find or its not in the budget to buy organic. It does not add antibiotics to their pigs and of course in Canada no pigs are given hormones. This is a healthy first step to this meal to ensure I am not feeding my family any unintended chemicals.






I also wanted to make this gluten and dairy free so I opted to start the pork breading process with some of my go to's for gluten free. Bobs red mill Paleo blend is super easy to work with and responds well incorporated into wheat recipes as gluten free blends go. I then transferred the pork to a 2 whisked eggs wash and then over to a bowl of gluten free bread crumbs.


I had a pan with high heat oil already started so I started frying these 3 at a time, until finished.



I didn't want these fully fried, if you know what I mean..... like the hot oil is what cooks this through. I do not want to risk that this is crunch and delicious though so what I tend to do is have the oven pre-heated to 350 and I will use the frying pan and oil to simply crisp the outside and then bake them to limit the amount of oil saturating the meat. They baked in 20 minutes or less. Please check your internal temp as the thickness of your meat matters.




Now for the topper. I cut up two apples into thin slices. I also sliced up some white onion and plucked some sage leaves, to get started.



The spice came from the two types of horse radish... I wanted this to have a kick but I can't do straight "extra hot" at the best of times, so I usually blend out with both.





I placed all of the apples and half of the sage in a pan with 1 Tbsp of horseradish and 1 Tbsp of garlic and some oil. I sauteed these for about 5 minutes before adding in 1/4 cup of white wine and the other Tbsp of horseradish and started the simmering process. You want these apples to get soft but keep their form. This should not end up like an apple sauce. Do not cover the pan in this process because you want the liquid to evaporate off on the most part. Towards the end also add some pepper to taste.




While that is cooking down, in a separate pan start frying the white onion and the remaining sage leaves until brown and crispy.



Once all three segments are complete , start plating out. This seriously tastes delicious. The gluten free crumbs on the pork schnitzel is extra crunchy. That with the soft and sweet but spicy apple mixture, topped again with a crunchy fried sage and onion mix is the perfect compliment! I really hope you try this!!!




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