Pork cutlet with roasted apple waldorf

by Laurie Black | Cuisine issue #88
Serves: 2Upgrade a classic salad with a divine, toasty, walnut oil mayonnaise.

2 pork cutlets
olive oil
1 clove garlic, minced
a few sage leaves
freshly ground black pepper
1 large apple - Braeburn or Granny Smith
sea salt
walnut oil mayonnaise (recipe follows)
1 stalk celery
1/4 cup walnut pieces, toasted
1/4 lemon

Marinate the pork cutlets for a couple of hours with a little olive oil, garlic, sage and a good grinding of black pepper. Pan-fry cutlets in a covered pan on a medium heat until cooked, about 10 minutes.

At the same time as putting the pork in the pan, cut the apple into 6 wedges and remove the core. Rub the cut surfaces with a little olive oil and roast, turning once, at 200°C for 10 minutes until just colouring and tender.

To serve, place a cutlet on each plate. Make a puddle of mayonnaise on each plate and arrange on this apple wedges, shavings of celery and toasted walnuts. Squeeze over some lemon juice and season lightly with salt and pepper.

Walnut oil mayonnaise
Walnut oil is available at some supermarkets and delicatessens.

2 egg yolks
2 tablespoons walnut oil
1/2 cup vegetable oil
1/2 -1 teaspoon salt
2 teaspoons cider vinegar

Whisk the yolks in a bowl, adding the oils a drip at a time until thick. Whisk in the salt and vinegar.


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