Pork milanese with apples

by Ed Halmagyi


  • 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.

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