Technically, this should be 'Schnitzel with watercress and spiced apple sauce' but I didn't find any watercress. Wilted spinach to the rescue.
I realised I hadn't made a Jamie recipe for a little while, so, instead of putting up even more pictures, I looked through Cook with Jamie. This recipe caught my eye - and it's my first ever schnitzel. It won't be my last. I have to say, though, that this is not a great option straight after a run. Although the cooking time is quite quick, the preparation is a bit longer than is good for me when I'm in the post-run ravenous mood. I made my own breadcrumbs, and heeded Jamie's advice to have them very dry. This used up the few crusts still hanging around the freezer, but took some time under the grill to get them really dry. It was also my first time using whole nutmeg.
for the apple sauce:
a knob of butter
zest and juice of 1/2 an orange
1/4 teaspoon ground cinnamon
1/4 of a nutmeg, grated
1/4 teaspoon ground cloves
2 good eating apples, peeled, cored, chopped into 2.5cm dice
1 cooking apple, peeled, cored, chopped into 2.5cm dice
2x150g pork escalopes, preferably free-range or organic
sea salt and freshly ground black pepper
1 large free-range or organic egg, beaten
3 large handfuls of dry, fine breadcrumbs
small handful of cornichons, drained and chopped into matchsticks (I omitted these)
2 handfuls of watercress, washed and dried
extra virgin olive oil
To make apple sauce, in a small saucepan gently melt the butter for a minute with the orange zest and juice, the sugar, cinnamon, grated nutmeg and cloves. Stir until the butter foams, then stir in the apples. Place a lid on top and cook for 20 to 25 minutes on a medium to low heat until you have a soft, sludgy sauce. Taste and add a bit more sugar if you want (I didn't). I found this was the same amount of time as it took to do the schnitzel.
Put the escalopes on a chopping board, put a piece of greaseproof paper on top, and bash it with the bottom of a saucepan to flatten it - the aim is about 0.5cm thick.
Get four plates and lay them out in a line. From left to right, you need salt and pepper in one, flour in the second, beaten egg in the third, and breadcrumbs in the fourth. Simply season the meat, dip into flour and shake off excess, put them in the egg and shake off the excess, then into the breadcrumbs, patting them over both sides and pressing down quite firmly. Gently shake off any excess and put them on a clean board or plate.
Heat a heavy frying pan, add a couple of good glugs of olive oil (yes, it's Jamie!) and, when it's good and hot, put both pieces of pork into the pan. Cook for 2 minutes or so, then carefully start to shake and agitate the pan to cover them in the hot oil. Turn the pork over and continue to cook for a couple of minutes until both sides are crisp and golden brown. Remove to a tray (or plate) lined with kitchen paper and season with salt and pepper. Put a schnitzel onto each of your serving plates. Put a little pile of cornichon matchsticks and some water cress on top and serve with a big lob of the apple sauce, a squeeze of lemon juice and a drizzle of extra virgin olive oil.