Pork Cutlet in Crispy Breading with Pea-Grape Ragout

Cutlets: Brush the pork cutlets with canola oil and lightly plate between two sheets of cling film, season with salt and pepper. Toast the walnuts and grind them finely. Coarsely crush the corn flakes, chop the dried apricots and mix well.

Turn the cutlets first in flour on the other side, then pull them through the eggs, into which the whipped cream was previously folded. Finally roll in the walnut-cornflakes-apricot mixture and press it well until smooth.

Bake the escalopes in sufficient clarified butter until golden brown, drain on kitchen paper.

Peanut-grape ragout: Peel the peanuts and cut them into cubes of about 1 cm.

Heat the clarified butter in a frying pan and fry the potato cubes in it until golden brown. Add shallots and garlic, extinguish with white wine and fill up with whipping cream. Season with salt and pepper. Simmer gently until the potatoes are cooked.

Cut the grapes in half, remove the seeds and add to the potatoes. Toss and season with salt and freshly ground pepper to taste. Fold in the parsley and whipped cream. Serve the potato and grape ragout with the escalope and garnish with fresh chervil leaves.

Tip: Instead of clarified butter, you can also use butter in most cases.

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