Pan-roasted Pork Cutlet with Honey Rosemary Glaze
- For the puree
- 300 grams Celery root
- 450 grams starchy potatoes
- 250 milliliters milk
- 20 grams butter
- For the pork
- 4 Pork cutlets
- freshly ground peppers
- 1 Tbsp Pastry flour (for dredging)
- 40 grams clarified butter (for frying)
- 2 sprigs rosemary
- 2 Tbsps honey
- 4 Tbsps Beef broth
For the puree, peel celery root and cut into pieces and cook in boiling, salted water until tender. Peel potatoes, cut into uniform pieces and cook in boiling, salted water until tender for about 15 minutes.
For the pork, pound pork with a meat tenderizer between sheets of plastic wrap until pieces are slightly flattened and uniform thickness. Season with pepper and dust lightly with flour. Heat clarified butter in a pan and fry meat on both sides over medium heat until golden brown for about 10-12 minutes. Add sprigs of rosemary to pan.
For the salad, rinse arugula, spin dry and cut into bite-size pieces. Rinse apple, wipe dry and quarter. Remove seeds and cut into thin slices. Mix apple juice, lemon, salt and honey, then pour salad dressing over apple slices and stir.
Shortly before the end of cooking time, drizzle pork with honey, remove pan from heat and let stand to finish cooking. Then remove pork from pan, season with salt and keep warm. Deglaze pan with beef broth and then return pork to pan and stir to coat with pan sauce.
Heat milk in a saucepan and bring to a boil. Drain potatoes and celery root, press through a ricer into a bowl and quickly stir in hot milk until smooth and creamy. Stir in butter and season with salt and nutmeg.
Mix arugula and apple salad dressing in a bowl and toss to coat. To serve, arrange arugula salad, pork and puree on a plate. Drizzle pork with pan sauce.