Jalapeno Popper Schnitzel

Jalapeno popper stuffed schitzel - two absolute classics combine.

Done in 2 hours

Serves 1

Dish by Hugh Woodward

Ingredients

What you'll need:

200gcream cheese

150gfried bacon

6chopped jalapenos

100ggrated mozzarella

2 pork chops, bashed thin

200gplain flour

4 eggs

100gpanko

1 litrevegetable oil

Creamy, spicy bacon stuffed chopped jalapeno mix in between two wafer thin pork chops. Yes please.

Method

Mix together the cream cheese, fried bacon, chopped jalapenos and grated mozzarella. Check the seasoning and set aside.

Get the pork chops and bash them until they are really thin - as far as you can go without them falling apart.

Spread them with the cream cheese mixture and set in the fridge.

Carefully dip the schnitzel in the plain flour, then the eggs, then the panko breadcrumbs.

Heat the oil and fry the schnitzel until completely cooked through, roughly 10 minutes, flipping halfway through.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.