Pork milanese with apples
If you (like me) are a fan of good spot of crispy, crunchy fried foods - guilt notwithstanding - then what you really need is a way to make it sound fancier. So forget crumbed pork cutlets, and go for 'Pork Milanese'.
- 4 medium potatoes (400g), peeled
- 2 Tbsp extra virgin olive oil
- 3 Jazz apples (500g), peeled and cut into sixths
- 3 cloves garlic, sliced
- 1 tsp fennel seeds
- ½ tsp chilli flakes
- 1 Tbsp unsalted butter
- 1 cup white wine
- salt flakes and freshly-milled black pepper
- ¼ bunch shallots, finely sliced
- 4 pork cutlets, French trimmed
- 75g (½ cup) plain flour
- 2 eggs, beaten
- 2 Tbsp milk
- 1 cup breadcrumbs
- 1 Tbsp dried oregano
- vegetable oil, for frying
- lemon wedges, to serve
1 Slice the potatoes ½ cm thick and fry in olive oil in a frying pan over a moderate heat for 4 minutes, until beginning to brown. Add the apples, garlic, fennel seeds, chilli 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.
2 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 (180°C) 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.