1 small onion, roughly chopped
2 garlic cloves, crushed
1 1/2 cups (105g) fresh breadcrumbs
2/3 cup (100g) macadamia nuts
Large handful of flat-leaf parsley leaves
6 large sage leaves
5 tsp Dijon mustard
2 x 180g pork cutlets
1/4 cup (60ml) chicken stock
1/2 cup (125ml) pure (thin) cream
2 tsp sherry or red wine vinegar
3 tsp maple syrup
1 (500g) celeriac, peeled, cut into 4cm pieces
1 small (250g) sebago potato, quartered
1/4 cup (60ml) milk
1/4 cup (60ml) pure (thin) cream
30g butter, chopped
Preheat oven to 180°C. Whiz the onion and garlic in a food processor until finely chopped. Transfer to a bowl with the breadcrumbs. Whiz the nuts, parsley and sage until finely chopped, then add to the breadcrumb mixture and season.
Spread 1 teaspoon mustard over each pork cutlet, then top with the crumbs, pressing to make it stick. Wrap remaining crumbs in foil and place with pork on a wire rack set over a small roasting pan. Pour 1 cup (250ml) water into the base of the pan and cover with foil. Roast for 25 minutes, then remove the foil and roast for a further 20-25 minutes until pork is cooked through and crumb is golden and crisp.
Meanwhile, to make the sauce, warm stock in a small saucepan over medium heat. Add the cream, vinegar, maple syrup and remaining 3 teaspoons mustard, then cook, stirring, for 10-12 minutes until slightly thickened. Cover and keep warm.
For mash, place celeriac and potato in a saucepan of cold water. Bring to the boil, then reduce heat to medium and cook for 15-20 minutes until tender. Drain, then pass through a potato ricer or mash until smooth. Place milk and cream in a small saucepan over medium heat and bring to a simmer. Pour into the mash with the butter, then whisk until smooth and creamy. Season.
Unwrap the crumb mixture. Serve the pork cutlets on top of the celeriac mash, drizzle with cream sauce and sprinkle with extra crumbs.