Ingredients
Method
1.Process bread until fine; transfer to medium bowl. Process nuts, sage, and cheese until finely chopped. Stir into breadcrumbs; season to taste.
2.Coat cutlets in flour, shake off excess. Dip cutlets in egg, then breadcrumb mixture to coat. Place cutlets on plate, cover; refrigerate 1 hour.
3.Meanwhile, combine vinegar, the water, ginger and star anise in medium saucepan; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes.
4.Peel, core and thinly slice apple. Remove vinegar mixture from heat; add apple. Stand 1 hour.
5.Meanwhile, preheat oven to 200°C/400°F.
6.Heat oil in large frying pan; cook cutlets, in batches, about 3 minutes each side or until browned lightly. Transfer to wire rack on oven tray. Roast, in oven, about 25 minutes or until cooked to your liking.
7.Meanwhile, trim celery, reserve leaves; slice stalk thinly. Drain apple; combine apple with sliced celery and leaves in medium bowl.
8.Serve cutlets with salad.
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