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1
Cook potatoes in boiling water for 20 mins then drain and cut in 1/2 lengthwise. Cook broccoli and carrots in boiling salted water for 3-4 mins, drain then rinse under cold running water. Drain porcini, reserving liquid, then chop.
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2
For the sauce, heat 1 tbsp butter in a frying pan and saute porcini until golden brown. Add onions and 1 tsp flour and cook for 1 min. Deglaze with white wine, 2/3 cup porcini liquid and cream. Simmer for 15 mins.
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3
Meanwhile, combine almonds and breadcrumbs. Dredge each pork cutlet in flour, tapping off excess, then in beaten egg and almond breadcrumbs. Heat 2 tbsp butter in a frying pan, add pork cutlets and fry, working in batches, over medium heat, around 5 mins each side. Drain on paper towels and set aside in a warm place.
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4
To finish, heat 1 tbsp oil in a frying pan and sear potatoes until golden brown. Season and set aside. Heat 1 tbsp butter in a frying pan and saute carrots and broccoli. Season with salt and nutmeg.
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5
Add mushrooms, chopped basil and 2/3 sun-dried tomatoes to mushroom sauce and season. Arrange 2 cutlets on each plate with vegetables, potatoes and mushroom sauce. Sprinkle with remaining sun-dried tomatoes and cheese and garnish with basil.
