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- Step 1
For relish place the tomatoes in a saucepan over high heat and bring to the boil. Add sugar, vinegar, salt and pepper, and stir regularly for 2-3 minutes until reduced slightly. Stir in the sage, cover and set aside.
- Step 2
Heat the oil in a large non-stick frying pan over high heat. Cook the cutlets for 4 minutes on each side or until browned and cooked through. Remove from the heat, cover with foil and keep warm.
- Step 3
Bring chicken stock to the boil in a saucepan. Add the polenta, reduce the heat to low and stir constantly for 4-5 minutes until soft. Stir through the butter, parmesan, and salt and pepper.
- Step 4
Serve the pork cutlets on a bed of polenta with the tomato relish and salad.