Manu's Crumbed Pork Cutlets with Diane Sauce by Manu

Serves 2 | Prep Time: 15mins | Cook Time: 55mins

INGREDIENTS

Pork Cutlets

4 pork cutlets (300g each)
Salt and pepper, to taste
¼ cup plain flour
2 eggs, lightly beaten
1 teaspoon Dijon mustard
2 teaspoons extra virgin olive oil
2 cups (100g) panko breadcrumbs
1/3 cup finely grated parmesan
2 tablespoons finely chopped parsley
Vegetable oil, to shallow-fry
2 x 150g pouches Diane Sauce by Manu

Apple Slaw

¼ cup extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 teaspoon honey
½ wombok cabbage, finely shredded (4 cups shredded)
2 pink lady apples, julienned
2 green spring onions, thinly sliced diagonally
¼ cup thinly sliced fresh mint
1/3 cup toasted slivered almonds

METHOD

Heat up a large shallow pan on medium heat, drizzle in some olive oil, when hot add in the shallots, cook for 3 minutes, then the garlic, cook for 1 minute, then pour in the rice. Toast it, stirring continuously. Add salt and pepper. Pour the glass of wine. Keep stirring until the wine evaporates. Only the rice should remain.

Lower the heat and stir in three ladles of chicken stock over the rice.
In the meantime cut your mushrooms in anyway you want, set aside. heat a frying pan on high until it smokes. Oil the pan. Cook the mushrooms until browned. Add the thyme, salt and pepper and set aside.
Add two more ladles of stock to the rice. Let the rice soak it up.

Add the mushrooms to the risotto pan. Pour in two more ladles of stock. Stir the risotto well to soak it up.

Prepare the flat-leaf parsley by removing the leaves and chopping them with a knife.

Stir the risotto again. Add a final ladle of stock. The rice should be transparent with a white centre. Remove from the heat and set aside for two minutes.

Heat up the mushroom sauce by Manu.

Last, add the Mushroom sauce by Manu, the parsley, then the Parmesan and butter. Stir vigorously.

Arrange the plates with some mushrooms, parsley and Parmesan.

Manu’s Tip:
Add more stock if the risotto becomes too thick, and always serve on a warm plate to prevent the risotto from cooling on contact.