For the Salad:
1-2 tablespoons sunflower oil
14 ounces pork or veal cutlets, pounded thin
Sea salt and freshly ground black pepper
1/4 cup onion, finely chopped
1 clove garlic, crushed
1/2 cup organic chicken stock
2 tablespoons wine vinegar
2 baby cabbages, shredded
2 apples, thinly sliced
For the Dressing:
1/3 cup sunflower oil
2 tablespoons Dijon mustard
A pinch of English dry mustard
1 teaspoon honey
24 small capers
2 tablespoons flat leaf parsley, chopped
Sea salt and freshly ground black pepper, to taste
Blend the oil with the mustards and honey. Stir in the capers and parsley then season.
1. Heat the oil then brown the cutlets in the hot oil. Remove from the heat, season then transfer to a baking dish.
2. In the same pan, soften the onion, adding more oil if necessary. Stir in the garlic then pour in the stock and vinegar, and bring to a bubble. Simmer for a minute or two.
3. Pour over the meat then bake for 5 minutes, or until just cooked but still moist. Allow to rest for 5 minutes then slice the cutlets across the grain into thin shreds. Mix with the cooking liquids. Strain the cooking liquids into a pan.
4. Add the cabbage and apple then stir-fry for a few minutes, until starting to wilt, but still slightly crisp. Mix with the dressing and shredded pork or veal then check seasoning. Serve immediately.