Created by Tisme on September 16, 2018
Step 1: Preheat your oven to 180C.
Step 2: Place the fennel, apple, onion, lemon and garlic into a 3Litre (12 cup) baking dish, drizzle with 2 tablespoon oil season to taste and toss everything to coat. Roast for 30 minutes or until just tender.
Step 3: Meanwhile, heat remaining 1 tablespoon oil in a frypan over medium-high heat. Season the cutlets and cook for 2 minutes each side or until golden.
Step 4: Combine the cider and mustard, and add to the pan cooking for a further 2 minutes or until slightly reduced. Add the cutlets to the baking dish with the vegetables, pour over the cider sauce and return to the oven. Roast for a further 5 minutes or until cutlets are cooked through and vegetables are tender.
Step 5: Scatter & garnish with the parsley to serve.