Neil Perry: Crumbed pork cutlet with sautéed apples, potatoes and sage


  • Serves 4 people

  • 60 gm (½ cup) plain flour
  • 3 tbsp milk
  • 1 egg
  • 120 gm (1½ cups) day-old white breadcrumbs, dried slightly in the oven
  • 4 pork cutlets, lightly pounded with a meat mallet to flatten slightly
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 60 gm (¼ cup) unsalted butter
  • 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 (1/3 cup) extra-virgin olive oil
  • 30 gm unsalted butter, plus 1 tbsp extra
  • 3 tbsp white wine
  • 3 tbsp chicken stock
01   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.
02   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.
03   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.
04   Place a chop on each plate, some sautéed potato and apples next to it and serve with a wedge of lemon.








Apr 2007

Apr 2007

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