Ingredients
4 pork cutlets
2 tbsp of finely chopped sage
2 peaches, sliced
5 tbsp of fresh white breadcrumbs
2 egg
4 tbsp olive oil
40g butter
1 red onion (sliced )
Salt and freshly ground black pepper
1 tsp chopped fresh rosemary
1 tsp paprika
Method
Mix together paprika, olive oil, and rosemary, pour over cutlets, and leave to marinate in fridge for up to four hours.
Rub together breadcrumbs, salt, pepper, and sage and leave aside. Beat the eggs, remove cutlets from fridge, dip in egg mixture, and then into breadcrumbs.
Pour the marinade into hot frying pan, add butter and cutlets, and brown quickly on both sides. Remove from pan and place on warm oven tray. Cook in oven for 25 minutes or until cutlets are cooked (depending on size of cutlets ).
Place pan back on heat, add peaches and onions, and cook at high heat for 3-4 minutes. Remove from pan and drain on parchment paper to get rid of excess fat. When cutlets are cooked remove from oven, place on plate, and top with onions and peaches.
Chefs note
If you’re having this dish during the summer, it is best served with a red onion and avocado salsa. It would also suit a roast pepper cream sauce and some baby new potatoes or even a simple fried egg on top.
To download Michael’s delicious recipes please go to the Athlone Springs Facebook page.
Food offerings
Bar food every day from 12-9pm.
The Cedar Restaurant is open every evening from 6pm.
Reservations advised.
