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Fresh-pork Cutlets a la Flamande

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. Apples
  2. three oz. of the latter
  3. Eating apples
  4. Butter
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Season the cutlets, and fry them on both sides in butter or fat.
  2. Meanwhile, peel and slice some eating apples, allowing three oz.
  3. of the latter for each cutlet, and put them in an earthenware dish.
  4. Set upon them the half-fried cutlets;
  5. sprinkle with fat, and complete their cooking, as well as that of the apples, in the oven.
  6. Serve the dish as it stands.

Plating

Cookware for this recipe

  • Frying pan
  • Chef's knife
  • Cutting board
  • Vegetable peeler