60 gm (½ cup) plain flour3 tbspmilk1egg120 gm (1½ cups) day-old white breadcrumbs, dried slightly in the oven 4pork cutlets, lightly pounded with a meat mallet to flatten slightly80 ml (1/3 cup) extra-virgin olive oil 60 gm (¼ cup) unsalted butterTo serve:lemon wedgesSautéed apples, potatoes and sage2Granny Smith apples, peeled, cored and cut into sixths300 gmsmall waxy potatoes, such as pink eye or kipfler, steamed for 20 minutes and peeled 2garlic cloves, crushed10-12sage leaves 80 ml (1/3 cup) extra-virgin olive oil30 gmunsalted butter, plus 1 tbsp extra3 tbspwhite wine3 tbspchicken stock
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.
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.
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.
Place a chop on each plate, some sautéed potato and apples next to it and serve with a wedge of lemon.
"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
At A Glance
Serves 4 people
At A Glance
Serves 4 people
You might also like...
Easter lunch recipes
Christmas pudding ice-cream
Raspberry and Mint Mojito
Thomas Keller's sandwich recipes
Neil Perry: Prawn cocktail
Serge Dansereau: Blueberry vanilla tart
Neil Perry's Spice Temple recipes
Barbecue trout bundles with prosciutto and button mushrooms