Make the braised cabbage – Heat the olive oil in a large, deep, heavy-based frying pan over medium–high heat.

Add the onion and apple. Cook, stirring, for 2 minutes, until softened.

Add the red cabbage and cook for a further 2 minutes.

Add the apple cider vinegar, brown sugar, salt, pepper and water. Cook, stirring, for 1 minute until the sugar dissolves.

Reduce the heat to low, cover and cook for 30 minutes, stirring occasionally. If the cabbage is starting to stick to the base of the pan, add 1–2 extra tablespoons of water as needed.

Add the sultanas and cook for a further 15 minutes or until the cabbage is tender.

Prepare the pork – Sprinkle the pork cutlets with salt and pepper on both sides.

Prepare the crumbing mixture by combining the panko breadcrumbs, caraway seeds (if using) and parsley in a small bowl.

Set up your “crumbing station”: spread the flour out on a large piece of baking paper, spread the breadcrumb mixture out on a separate large piece of baking paper and have the whisked egg ready in a large shallow bowl.

Crumb the cutlets – One by one, press both sides of the pork into the flour so that it is evenly coated. Dip the pork into the whisked egg, then press both sides of the pork into the breadcrumb mixture. Use the baking paper to shuffle the breadcrumbs to the centre of the baking paper to repeat the process with the remaining pork. Set the crumbed pork aside on a plate.

Cook the cutlets – Heat the oil in a large, heavy-based frying pan over medium–high heat. Cook the pork cutlets for 8–12 minutes or until crisp and golden, turning regularly.

Set aside on a paper towel to drain any excess oil. Season with extra salt, if desired.

Serve – Serve with the braised red cabbage, mashed potatoes, lemon wedges and a sprinkle of parsley.