2 pounds pork loin, thinly sliced and
pounded into cutlets
1/4 cup butter, melted
3/4 cups Dijon Mustard
1 cups Panko bread crumbs
1/4 cup grated grana padano cheese
2 Tablespoons italian parsley, finely
2 Tablespoon unsalted butter
2 small shallots , minced
2 Tablespoons all-purpose flour
2 teaspoon dry mustard
1 cup chicken stock
1/2 cup apple cider
1 Tablespoon minced fresh sage leaves
2 Tablespoons whole-grain mustard
Table salt and ground black pepper
Pickled radish pods
1/2 cup rice wine vinegar
1/4 cup water
1/4 cup sugar
1 Tablespoon salt
2 cups radish pods
FOR RADISH PODS: Bring all the
ingredients except the pods to a
boil, then pour over washed
radish pods. Let steep for 2 hours,
then remove from brine.
FOR THE SAUCE: Melt the butter
in small saucepan over medium
heat; add shallot and cook,
stirring frequently, until softened,
about 1½ minutes. Add flour and
dry mustard; cook, stirring
constantly, 30 seconds. Slowly
add stock, whisking constantly to
avoid forming lumps. Add cider
and sage and bring to boil.
Reduce heat to low and simmer 5
minutes. Remove pan from heat,
cover, and set aside.
FOR THE PORK: Whisk the
mustard and the melted butter
together until all the butter is
incorporated. Combine the panko,
cheese and parsley in a hotel pan.
Dredge the cutlets in the mustard,
then in the panko mixture. Make
sure each cutlet is evenly coated.
Heat a saute pan or skillet over
medium high heat. Add quarter
cup of olive oil and allow to heat
until the oil starts to shimmer. Fry
the cutlets in small batches (do
not over-crowd the pan). About 2
minute on each side until golden
brown. Allow to drain on a paper
towel and keep warm.
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Pork cutlets with apple
Garnished with pickled radish pods.
Radish pods are the result of allowing your
radishes to go to seed at the end of the
season. These unique green seed pods
have a somewhat mild horseradish/pepper
bite. If you grow radishes in your garden, try
and grow the radish pods as well.
You probably won't find radish pods
at your grocery store. On rare
occasions I have seen them sold at
farmers markets. However, if you
grow radishes, they are an easy
by-product after the growing season
of your radishes. Allow your plants to
flower and go to seed. As the white
flowers are produced, so are the
seed pods. If you let them go
completely, they will dry up and you
can use them for seeds next season.
But if you harvest the pods when
they are young and slender and
green, you'll have a peppery-snacky
little bit of crunchy goodness. And
they make great instant pickles!