Recipe: Crumbed Pork Cutlet with Apples, Potatoes and Sage Butter Sauce
If you're like me, anytime you see the word 'crumbed' your tummy does a little yum yum growl. I don't think there is a more delicious word in the English language. C R U M B. Crumb means fat and flavour, crunch and ....yes, sadly... calories. Crumbed dishes cannot be indulged all the time but when you've been good gardening all day or taking the kids for an energetic run around the park, you've earnt this little bit of heaven on a plate.
This is my favourite crumbedrecipe. It's very important that you source free range pork cutlets to get the true flavours of the magical melding of crumb, pork, butter and sage.A happy pig is a tasty pig. I especially enjoy gnawing on the bone afterwards!
Recipe: Crumbed Pork Cutlet with apples and potatoes in a sage butter sauce
4 free range pork cutlets, pounded lightly with meat mallet to flatten
1/2 cup plain flour
2 cups Japanese Panko breadcrumbs
3 tablespoons of milk
Sauteed apples, potatoes and sage
2 Granny Smith apples, peeled, cored and cut into sixths
4 new potatoes steamed in skins in microwave for 5 minutes, halved
2 garlic cloves, crushed
10-12 sage leaves
1/3 cup extra virgin olive oil
30 grams unsalted butter
3 tablespoons wine
3 tablespoons chicken stock
Place the flour on a flat plate and season with sea salt. Whisk the egg and milk together in a bowl. Place the breadcrumbs on a separate flat plate. Dip the pork cutlets in the flour shaking off the excess. Now dip in the egg mix and then evenly coat with the breadcrumbs shaking off excess.
Heat half the oil and butter in a frying pan. When the butter is foaming add two cutlets and cook over medium heat until the breadcrumbs are golden. Turn over cutlets and repeat until the pork is just cooked. Place in a warm oven. Repeat the process with the other two cutlets.
Clean the pan with paper towel and saute the potatoes, apples, garlic and sage in remaining butter and oil. When the butter is nut brown add the wine and cook for a further 2 minutes, then add the stock and cook for another 2 minutes. Season with salt and freshly cracked black pepper.
To serve: place a chop on each plate and the sauted vegetables to the side with a lemon cheek and.... chow down!