Schnitzel with Apples (Irish)

In giving this recipe in her book Feasting Galore: Recipes and Food Lore from Ireland, Maura Laverty calls for griskins, which she describes as "odds and ends of lean pork that are cut off when the pig is trimmed." (Griskins were traditionally served to the parish priest when he came to lunch, while the rest of the family ate lesser cuts.) Unless you plan on trimming your own pig in the near future, I'd advise using slices of pork loin.

3 Tbsp. all-purpose flour, unbleached
sea salt
black pepper, freshly ground
1 egg, beaten with 1 Tbsp. water
1 cup dry breadcrumbs (60 g)
4 Tbsp. butter
1 lb pork loin, cut into ½" (1.25 cm) slices, pounded thin between 2 pieces of wax paper (500 g)

To Serve:
applesauce or warmed apples

Put the flour onto a plate and season well with salt and pepper, mixing the seasonings in. Put beaten egg into a wide, shallow bowl. Put the breadcrumbs on a plate.

Melt the butter in a large skillet over medium heat. Working in batches, dredge each piece of pork in flour, then dip it in egg, then dredge it in breadcrumbs. Fry for about 3 minutes per side, or until the breading is golden brown.

Serve with Maura Laverty's Onion and Apple Sauce, if you like.

Makes 4 servings.