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Crumbed pork cutlet with sautéed apples, potatoes and sage

Neil Perry: Crumbed pork cutlet with sautéed apples, potatoes and sage

Recipe from Good Food by Neil Perry (Murdoch Books).

"A great friend of mine says, ‘If you want to sell it, crumb it’. He is of course referring to the obsession we all seem to have with crisp food. I have never met anyone who didn’t like schnitzel, and this crumbed cutlet is a form of schnitzel. Here, as always, I’m suggesting you take the high road and make your own breadcrumbs, but if you don’t want to, just use the bought variety and the result will still be very satisfying. If you can get your hands on some beautiful small kipflers, leave them whole in this recipe. If, instead, you are using pink eyes or similar, you may want to cut them in half." – Neil Perry

Neil Perry: Crumbed pork cutlet with sautéed apples, potatoes and sage

Serves 4
Crumbed pork cutlet
60 gm (½ cup)   plain flour
3 tbsp   milk
1   egg
120 gm (1½ cups)   day-old white breadcrumbs, dried slightly in the oven
4   pork cutlets, lightly pounded with a meat mallet to flatten slightly
80 ml (1/3 cup)   extra-virgin olive oil
60 gm (¼ cup)   unsalted butter
To serve:   lemon wedges
Sautéed apples, potatoes and sage
2   Granny Smith apples, peeled, cored and cut into sixths
300 gm   small waxy potatoes, such as pink eye or kipfler, steamed for 20 minutes and peeled
2   garlic cloves, crushed
10-12   sage leaves
80 ml (1/3 cup)   extra-virgin olive oil
30 gm   unsalted butter, plus 1 tbsp extra
3 tbsp   white wine
3 tbsp   chicken stock


1 Place the flour on a flat plate and season with some sea salt. Whisk the milk and egg together in a bowl. Place the breadcrumbs on a separate flat plate. Dip the pork cutlets in the seasoned flour and shake away any excess flour, then dip into the combined milk and egg. Finish by dipping the cutlets into the breadcrumbs, ensuring the meat and bone are evenly coated. Shake away any excess breadcrumbs.
2 Heat half the oil and butter in a frying pan. When the butter is foaming, add two pork cutlets and cook over medium heat until the breadcrumbs are golden. Turn and cook the other side until golden and the pork is just cooked. Place in a warm oven and repeat the process with the remaining two cutlets.
3 Heat a pan over medium heat, and sauté the apple, potato, garlic and sage leaves in the oil and butter. When the butter is nut brown, add the wine and cook for 2 minutes, then add the stock and cook for a further 2 minutes. Add the extra butter to the pan, remove from the heat and swirl to incorporate. Season with sea salt and freshly ground pepper.
4 Place a chop on each plate, some sautéed potato and apples next to it and serve with a wedge of lemon.


RECIPE Neil Perry PHOTOGRAPHY Earl Carter STYLING Sue Fairlie-Cuninghame


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