Natural cutlet fried in batter with pear chutney

Ingredients:

Pork

• 8 natural pork cutlets on the bone, 1 cm thick.
• Salt and ground black pepper + an additional 0.5 tsp of pepper
• 2 eggs
• 1 tbsp. water
• 1/4 tsp cayenne pepper
• 1 cup flour
• 0.5 cup cornstarch

Pear chutney

• 3 Bartlett pears, peeled, cored and cut into 2.5cm pieces.
• 2 tbsp (30 g) butter
• 0.5 cup apple cider vinegar
• 0.5 cup raw cane sugar
• 0.5 cups light raisins
• 1 jalapeño pepper, chopped
• 2.5 cm ginger root, chopped
• 0.5 tbsp pink peppercorns
• 0.5 tsp smoked paprika
• 0.5 tsp hot paprika
• 0.5 tsp allspice

Preparation:

1. In a deep frying pan, melt the butter, about 2.5 cm. Heat to 180°C.
2. While the fat is heating, season the pork steaks on both sides with salt and pepper. In a shallow bowl, whisk together the eggs, 1 tablespoon of water, cayenne pepper, and 1/2 teaspoon of black pepper. In a paper bag, combine the flour and cornstarch.
3. Dip the pork steaks in the egg mixture, then transfer to a paper bag and shake to coat. Fry the pork steaks until golden brown, about 4-5 minutes per side. Transfer to a paper towel to drain any excess fat (keep the cooked steaks in a warm oven if frying in batches).
4. Pear ChutneyIn a medium saucepan over medium-high heat, melt the butter and sauté the pears for about 2 minutes. Add the remaining ingredients, except the salt, and bring the mixture to a boil. Reduce the heat to medium and simmer until thickened, stirring occasionally, about 45 minutes. Season with salt to taste.
   
   Remove from heat and serve with battered fried pork steaks.