for 4 person

Cabbage

700 g	white cabbage, very thinly sliced
½ tsp	salt

Dressing

50 g	ground cane sugar
1 dl	apple vinegar
1	sour apple, peeled, diced
1	garlic clove, coarsely chopped
½ dl	olive oil
2 tbsp	lemon juice
1 tbsp	thyme leaf
¼ tsp	salt

Salad

1	sour apple, thinly sliced
1 tsp	fennel seeds, crushed

Steak

1 tbsp	white flour
80 g	panko breadcrumbs or regular breadcrumbs
1	egg, beaten
4	pork chops (each approx. 150 g)
½ tsp	salt
a little	pepper
	clarified butter
4 sprig	thyme

How it's done

Cabbage

Mix the white cabbage and salt, leave to drain in a sieve for approx. 30 mins., kneading thoroughly every so often and squeezing out the resulting juice.

Dressing

Bring the sugar and water to the boil in a small pan without stirring. Reduce the heat, simmer for approx. 10 mins. until a light brown caramel has formed. Add the apple and garlic, sauté for approx. 5 mins., leave to cool. Puree the caramelized apple, oil, lemon juice and thyme until smooth, season with salt.

Salad

Mix the cabbage, apple and fennel seeds with the dressing.

Steak

Empty the flour and breadcrumbs into two shallow dishes, place the egg in a deep dish. Season the meat, toss the meat in the flour, shake off the excess, dip in the egg and then in the breadcrumbs, press firmly on the crumb coating. Heat the clarified butter in two non-stick frying pans. Fry two cutlets at a time for approx. 4 mins. on each side, add the thyme and cook briefly. Serve the pork chops with the salad.

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