Lemon and sage pork cutlets

Pork, sage and apple are perfect complements to each other.

Place pork cutlets into a ceramic dish. Finely chop one-third of the sage leaves. Combine 2 tablespoons of oil, lemon juice, chopped sage, and salt and pepper in a jug. Whisk to combine. Pour over cutlets. Cover and refrigerate for 1 hour.
Place lettuce and apples into a large bowl. Drizzle with remaining oil. Season with salt and pepper. Toss gently.
Heat a large, non-stick frying pan over medium-high heat. Remove cutlets from marinade, reserving marinade. Cook for 3 to 5 minutes each side or until cooked through. Remove to a plate. Cover to keep warm. Add marinade and remaining sage to hot frying pan. Cook for 2 to 3 minutes or until sage is crisp.
Place pork onto serving plates. Top with crisp sage. Drizzle with warm marinade. Serve with apple salad.

Source

4 large pork cutlets

1/4 cup fresh sage leaves

1/4 cup olive oil

2 tbsp lemon juice

1 lettuce, leaves separated, washed, dried

2 apples, cores removed, cut into thin wedges

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