freshly ground pepper

1 cup Kewpie mayonnaise

¼ cup julienned flat-leaf parsley

FOR THE CRUMBED PORK

60g plain flour

sea salt

3 tbsp milk

1 egg

120g day-old white breadcrumbs, dried slightly in the oven

4 pork loin cutlets (about 160g each), lightly pounded with a meat mallet to flatten

80ml extra virgin olive oil

60g unsalted butter

lemon wedges, to serve

1. Using a chopping board and a sharp knife or mandolin, cut both the celeriac and the apple into 3mm slices, then cut into 3mm-thick matchsticks.

2. In a bowl, whisk the lemon juice, mustard, salt and pepper, add the mayonnaise, mix and then fold through the celeriac and apple. Lastly, fold through the parsley and set aside.

3. Place the flour on a flat plate and season with a pinch of sea salt. Whisk the milk and egg together in a bowl. Place the breadcrumbs on a separate plate.

4. Dip the pork in the seasoned flour and shake away any excess, then dip into the combined milk and egg. Finish by dipping the pork into the breadcrumbs, ensuring the meat and bone are evenly coated. Shake away any excess.

5. Heat half the oil and butter in a frying pan. When the butter is foaming, add two crumbed pork cutlets and cook over medium heat until the breadcrumbs are golden (about 6 minutes). Turn and cook the other side until golden and the pork is just cooked (about another 5 minutes). Place in a warm oven and repeat the process with the remaining oil and butter and cutlets. If you have a large enough pan, by all means cook all in one go.

6. Place a cutlet on each of four plates. Add the celeriac mix either next to or on top of the cutlets and serve with a slice of lemon.

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