This pork cutlet recipe is accented with a delicious warm apple and cabbage slaw, that adds a touch of sweetness to your next dinner.
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Place a greased non-stick frying pan over medium-high heat. Season the pork and cook for 3-4 mins each side or until golden and cooked through. Transfer to a plate. Cover loosely with foil. Set aside for 5 mins to rest.
Meanwhile, reduce heat to medium. Spray pan with olive oil spray. Add onion and cook, stirring, for 3-5 mins or until golden and soft. Add caraway seeds and cook for 1 min or until aromatic. Add the apple and cook, tossing, for 1-2 mins. Stir in the cabbage and cook for 1 min or until softened.
Divide the pork and apple mixture among serving plates to serve.
COOK. STORE. SAVE.
Add any leftover cabbage to stir-fries or use it to bulk up a san choy bao filling.
COOK IT RIGHT
Buy it right
Look for pork cutlets that are pinkish-red with a little fat on them for extra flavour.
Store it right
Refrigerate the cutlets in their original packaging or on a plate covered with plastic wrap for up to 2 days.
Cook it right
To retain the flavourful juices and for a tender result, cook the pork cutlets to medium-well done, then allow them to rest for 5 minutes after cooking.