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Pork Cutlet Milanese with JAZZ™ Apples and Potatoes

  • Servings

    4

  • Prepration Time

    15 mins

  • Cook Time

    20 mins

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 tbsp eggs beaten
  • 2 cup milk
  • 1 tbsp breadcrumbs
  • 1 dried oregano
  • vegetable oil for frying
  • lemon wedges to serve

METHOD

  • 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.
  • Pour in the wine, season with salt and pepper then simmer until the liquid has evaporated. Mix in the shallots.
  • 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.
  • Fry in hot (180C) vegetable oil for 4 minutes each side, until well browned and the pork is firm to touch.
  • Drain on kitchen paper, then serve with the apple mixture and lemon wedges.

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