Pan‑fried Pork Cutlet with Honey Rosemary Glaze

Ingredients

• 300 g celery root
• 450 g potatoes (starchy)
• 250 ml milk
• 20 g butter
• nutmeg
• Salt
• 4 pork cutlets
• Pepper (freshly ground)
• 1 tbsp flour (optional)
• 40 g clarified butter (for frying)
• 2 sprigs Rosemary
• 2 tbsp honey
• Salt
• 4 tbsp meat broth
• 100 g Arugula
• 0.5 apple
• 2 tbsp apple juice
• 1 tbsp Lemon Juice
• Salt
• 1 tsp Honey

Instructions

1. 1.

   Clean, peel, and cut the celery root into pieces; simmer in salted water until tender. Peel and cube the potatoes; boil as regular boiled potatoes for about 15 minutes.

2. 2.

   Pat the pork cutlets dry, season with pepper, and lightly dust with flour if desired. Heat clarified butter in a pan over medium heat; brown the cutlets on both sides for 10–12 minutes. Add rosemary sprigs to the pan.

3. 3.

   Wash and trim the arugula; cut into bite‑sized pieces. Core the apple and slice thinly. Whisk apple juice, lemon juice, honey, and salt into a dressing; toss the apple slices in it.

4. 4.

   Just before finishing, drizzle the cutlets with honey and cover to finish cooking. Remove the meat, season, and keep warm. Deglaze the pan with broth and give the cutlets a quick swirl.

5. 5.

   Bring milk to a boil. Drain potatoes and celery root; mash them using a potato masher, then stir in enough milk for a creamy consistency. Fold in butter, salt, and nutmeg to taste.

6. 6.

   Combine the arugula dressing with the apple slices; plate alongside the pork cutlets and serve with the creamy mash.