How to make the Chalk Freehouse’s pork chop schnitzel

The schnitzel has become a signature dish at The Chalk, with De Keyser describing it as the clearest reflection of the pub’s cooking style.

“This dish has been on our menu here at The Chalk Freehouse in Chelsea since we opened just over a year ago,” De Keyser said.

“This is the only dish that we have had on since opening that hasn’t changed, by far the most popular main course and it sums up our cooking. Simple, ingredient led, handled with love.”

The dish costs £7.50 per portion to produce and is sold for £32.

Pork chop schnitzel with smoked bacon and pickled cabbage and fried duck egg

For the pork chop schnitzel

• Blythburgh pork chop
• Mustard brine

Method:

Portion a rack of Blythburgh pork into individual chops and French trim.

Using a meat hammer, bat out each chop to around half its original thickness.

Place the pork in the mustard brine for 30 minutes.

Coat the pork in the breadcrumb mixture, then deep fry for two minutes.

Transfer to the oven and cook for a further three minutes.

For the breadcrumb mix

• Dried sourdough
• Cornflakes

Method:

Dry the sourdough in a low oven overnight.

Blend the sourdough and cornflakes separately, then combine in a 50:50 ratio.

For the mustard brine

• 250ml water
• 25g salt
• 25g English mustard

Method:

Whisk the water, salt and English mustard together until combined.

For the smoked bacon and pickled cabbage

• 200g Chinese cabbage, chopped
• 200g brown onions, sliced
• 5g salt
• 50g roasted bacon, diced
• 75ml white wine
• 75ml white wine vinegar
• 50g caster sugar

Method:

Salt the sliced onions with 5g salt and leave for half an hour, then wash off the salt with hot water.

Combine the onions with the Chinese cabbage, roasted bacon, white wine, white wine vinegar and caster sugar.

Cook together in a pan until the mixture becomes sticky.

For the pork sauce

• Pork trim from the loin
• Chicken stock
• Sage

Method:

Roast the pork trim, then cook in chicken stock until the liquid has reduced by half.

Pass off the meat and continue reducing the liquid until the desired consistency is achieved.

Infuse with sage for half an hour.

To serve

Place the smoked bacon and pickled cabbage underneath the pork chop schnitzel.

Finish with a fried duck egg seasoned with salt, cracked black pepper and freshly chopped chives.

Serve with the pork sauce and the pub’s house vinaigrette, made with sherry vinegar, mustard powder, olive oil, rapeseed oil, garlic, salt and orange zest.

• To take part in The MA’s Dish Deconstructed series, please contact phoebe.fraser@wrbm.com.