Breaded Pork Cutlet With Apple Celery Salad

1. 1

   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.

2. 2

   Coat cutlets in flour and shake off excess. Dip cutlets in egg, then breadcrumb mixture to coat. Cover and refrigerate for 1 hour.

3. 3

   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.

4. 4

   Remove vinegar mixture from heat; add apple. Let stand for 1 hour. Meanwhile, preheat oven to 400u00b0F.

5. 5

   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.

6. 6

   Drain apple and mix with sliced celery and leaves. Serve with pork cutlets.

* Per serving · 4 servings · Values may vary.