Name: Neil Perry: Crumbed pork cutlet with sautéed apples, potatoes and sage
Yield: 4
Ingredients: 60 gm plain flour (½ cup); 3 tbsp milk; 1 egg; 120 gm day-old white breadcrumbs, dried slightly in the oven (1½ cups); 4 pork cutlets, lightly pounded with a meat mallet to flatten slightly; 80 ml extra-virgin olive oil (1/3 cup); 60 gm unsalted butter (¼ cup); 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 extra-virgin olive oil (1/3 cup); 30 gm unsalted butter, plus 1 tbsp extra; 3 tbsp white wine; 3 tbsp chicken stock

“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

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

Ingredients

60 gm plain flour (½ cup)

3 tbsp milk

1 egg

120 gm day-old white breadcrumbs, dried slightly in the oven (1½ cups)

4 pork cutlets, lightly pounded with a meat mallet to flatten slightly

80 ml extra-virgin olive oil (1/3 cup)

60 gm unsalted butter (¼ cup)

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 extra-virgin olive oil (1/3 cup)

30 gm unsalted butter, plus 1 tbsp extra

3 tbsp white wine

3 tbsp chicken stock

Method

Main

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.

Neil Perry

Styling by Sue Fairlie-Cuninghame

Ingredients

Method

Main

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