• 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.