Breaded Pork Cutlet With Apple Celery Salad

• 3 slices white bread, crusts removed
• 1.5 oz unsalted, roasted pistachios, shelled
• 2 tbsp fresh sage leaves
• 2 oz Parmesan, grated
• 4 None pork cutlets
• 1/3 cup all-purpose flour
• 1 None large egg, lightly beaten
• 2/3 cup cider vinegar
• 1/2 inch piece ginger, thinly sliced
• 1 None star anise
• 1 None large apple, peeled, cored, thinly sliced
• 2 tbsp olive oil
• 1 stick celery, leaves reserved, thinly sliced

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. Coat cutlets in flour and shake off excess. Dip cutlets in egg, then breadcrumb mixture to coat. Cover and refrigerate for 1 hour.
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. Remove vinegar mixture from heat; add apple. Let stand for 1 hour. Meanwhile, preheat oven to 400u0b0F.
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. Drain apple and mix with sliced celery and leaves. Serve with pork cutlets.

white bread, pistachios, sage, parmesan, pork cutlets, flour, egg, cider vinegar, ginger, anise, apple, olive oil, celery

Taken from recipes-plus.com/api/v2.0/recipes/29770 (may not work)