Hawaiian Island Schnitzel

Ingredients

In this Hawaiian adaptation of Jägerschnitzel, the traditional mushroom sauce is replaced with a pineapple glaze, adding a tropical twist to the dish. Additionally, the side of potatoes is substituted with coconut rice, which enhances the Hawaiian flavors and complements the pineapple glaze. We alse have the original recipe for Jägerschnitzel, so you can check it out.

• 4 pork cutlets (150g each) (5.3 oz each) 4 pork cutlets (150g each) (5.3 oz each)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying
• 1 cup (240ml) pineapple juice 1 cup (240ml) pineapple juice
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 tablespoon water 1 tablespoon water
• Cooked coconut rice, for serving Cooked coconut rice, for serving
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 45g (Sugar: 15g)
• Protein: 30g
• Fiber: 2g
• Salt: 2.5g

Preparation

1. 1.
   Pound the pork cutlets to an even thickness of about 1/4 inch.
2. 2.
   Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and black pepper.
3. 3.
   Dredge each pork cutlet in flour, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture.
4. 4.
   Heat vegetable oil in a large skillet over medium-high heat.
5. 5.
   Fry the breaded pork cutlets for about 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
6. 6.
   In a small saucepan, combine pineapple juice, soy sauce, and brown sugar. Bring to a simmer over medium heat.
7. 7.
   In a separate bowl, whisk together cornstarch and water until smooth. Add the cornstarch mixture to the simmering pineapple sauce and stir until thickened.
8. 8.
   Return the pork cutlets to the skillet and pour the pineapple glaze over them. Cook for an additional 2 minutes, allowing the glaze to coat the cutlets.
9. 9.
   Serve the Hawaiian Island Schnitzel over a bed of coconut rice and garnish with fresh cilantro.

Treat your ingredients with care...

• Pork cutlets — To ensure tender and juicy cutlets, pound them to an even thickness before breading. This helps them cook evenly and prevents them from drying out.
• Pineapple juice — Use freshly squeezed pineapple juice for the best flavor. If using canned juice, choose one without added sugar.
• Coconut rice — For a more pronounced coconut flavor, cook the rice in coconut milk instead of water. Rinse the rice before cooking to remove excess starch.

Tips & Tricks

• For extra crunch, mix some shredded coconut into the breadcrumbs before coating the pork cutlets.
• If you prefer a spicier glaze, add a pinch of red pepper flakes to the pineapple sauce.
• Serve the Hawaiian Island Schnitzel with a side of tropical fruit salsa for a burst of freshness.
• If you don't have pork cutlets, you can use chicken breast or turkey cutlets as a substitute.
• To make the dish more visually appealing, garnish with toasted coconut flakes along with the fresh cilantro.

Serving advice

Serve the Hawaiian Island Schnitzel hot, with a generous drizzle of the pineapple glaze. Pair it with a side of coconut rice and a fresh green salad for a complete meal.

Presentation advice

Arrange the golden brown pork cutlets on a platter, drizzle the pineapple glaze over them, and sprinkle with fresh cilantro. Serve the coconut rice in a separate bowl or mold it into a small mound on the plate for an elegant presentation.