Pork Cutlet Milanese with Jazz Apples and Potatoes
  • PREP TIME: 15 minutes
  • COOK TIME: 20 minutes
  • SERVES: 4

Ingredients

  • 3 Jazz apples peeled and cut into wedges
  • 4 medium potatoes peeled
  • 2 tbsp extra virgin olive oil
  • 3 garlic cloves sliced
  • 1 tsp fennel seeds
  • ½ tsp chili flakes
  • 1 tbsp unsalted butter
  • 250 ml white wine (1 cup)
  • salt and pepper to taste
  • ¼ bunch of shallots finely sliced
  • 4 pork cutlets french trimmed
  • 75 g plain flour (½ cup)
  • 2 eggs beaten
  • 2 tbsp milk
  • 1 cup breadcrumbs
  • 1 tbsp dried oregano
  • vegetable oil for frying
  • lemon wedges to serve

Method

  1. Slice the potatoes ½cm thick and fry in olive oil in a frying pan over a moderate heat for 4 minutes, until beginning to brown. Add the Jazz™ apples, garlic, fennel seeds, chili flakes and butter and cook for 3 more minutes, until aromatic.
  2. Pour in the wine, season with salt and pepper then simmer until the liquid has evaporated. Mix in the shallots.
  3. Season the pork with salt and pepper, then dust with flour. Combine the eggs and milk and dip the cutlets, the coat with a mixture of breadcrumbs and oregano.
  4. Fry in hot (180C) vegetable oil for 4 minutes each side, until well browned and the pork is firm to touch.
  5. Drain on kitchen paper, then serve with the apple mixture and lemon wedges.

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