Breaded Pork Cutlet With Apple Celery Salad - cooking recipe

Ingredients

3 slices white bread, crusts removed
1.5 oz unsalted, roasted pistachios, shelled
2 tbsp fresh sage leaves
2 oz Parmesan, grated
4 None pork cutlets
1/3 cup all-purpose flour
1 None large egg, lightly beaten
2/3 cup cider vinegar
1/2 inch piece ginger, thinly sliced
1 None star anise
1 None large apple, peeled, cored, thinly sliced
2 tbsp olive oil
1 stick celery, leaves reserved, thinly sliced

Preparation

Process bread to fine crumbs and transfer to a medium bowl. Process pistachios, sage and Parmesan until finely chopped. Stir into breadcrumbs and season to taste.
Coat cutlets in flour and shake off excess. Dip cutlets in egg, then breadcrumb mixture to coat. Cover and refrigerate for 1 hour.
Meanwhile, combine vinegar, ginger, star anise and 1 1/2 cups water in a medium saucepan. Bring to a boil, then reduce heat and simmer, uncovered, for 5 mins.
Remove vinegar mixture from heat; add apple. Let stand for 1 hour. Meanwhile, preheat oven to 400\u00b0F.
Heat oil in large frying pan and cook cutlets in batches for 3 mins each side, or until browned lightly. Transfer to a wire rack set over a roasting pan. Roast for 25 mins, or until cooked to desired doneness.
Drain apple and mix with sliced celery and leaves. Serve with pork cutlets.