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Ingredients
2 pork cutlets, lightly bashed
2 apples
1 small (5cm) knob of ginger, julienne
1 tbsp dried chilli
1 tbsp chopped coriander
150ml water
Flour, egg and breadcrumbs
3 spring onions, sliced
Handful of snow peas
20g butter
Oil for deep-frying
Method
Peel the apples and finely chop the peels, then add to the breadcrumbs along with the chilli and chopped coriander.
Place the ginger, quartered apples and water into a pan and simmer for 10-15 minutes or until the apple softens. Lightly mash.
Pass the pork through the flour, egg and flavoured breadcrumbs.
Fry in hot oil until golden brown.
Place butter into a warm saucepan. Toss in the spring onions and cook until softened. Add the snow peas and a splash of pan juices from the apples. Cook for 1-2 minutes.
Serve the pork cutlets with some gingered apples and greens.
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