Pork Cutlet with Apple and Parsley Potatoes

Ingredients

• 4 large pork cutlets (boneless)
• Salt
• freshly ground pepper
• 2 tsp sweet paprika powder
• 6 tbsp oil
• 2 tbsp clarified butter
• 1 large tart apple
• 1 tsp sugar
• 1 tsp butter
• 600 g small potatoes
• 0.5 bunch Parsley
• 2 tbsp butter
• salad for garnish
• 2 Tomatoes
• 1 Shallot
• 4 tbsp horseradish cream

Instructions

1. 1.

   Place the cutlets between two sheets of fish paper and pound them flat. Then put them in a bowl, mix with salt, pepper, oil, and paprika, and let marinate for at least 1 hour.

2. 2.

   Peel the potatoes and cook them in plenty of salted water for 30–40 minutes. Wash the parsley, pluck off the leaves, and finely chop. Wash the salad and tomatoes for garnish; dry the salad and cut the tomatoes into wedges. Dice the shallot finely and lightly salt the tomato wedges. Wash the apple, core it, and slice it into four thick pieces. Sauté the apple slices in a small pot with a little butter, sprinkle sugar over them, let caramelize slightly, flip, then set aside warm.

3. 3.

   Heat butter in a pan and toss the potatoes together with parsley, then keep warm.

4. 4.

   Remove the cutlets from the marinate. Heat clarified butter in a nonstick pan and brown the cutlets on both sides for 2–3 minutes each.

5. 5.

   Plate the cutlets on preheated plates with the potatoes and salad garnish, place one apple slice on top of each, add a dollop of horseradish, and serve immediately.