3/4 lb (375 g) egg noodles

Oil

1 lb (454 g) pork cutlets

2 tablespoons (30 ml) unbleached all-purpose flour

2 tablespoons (30 ml) butter

1 shallot, finely chopped

2 tablespoons (30 ml) cider vinegar

1 cup (250 ml) apple juice

1 teaspoon (5 ml) brown sugar

Salt and pepper

In a pot of salted boiling water, cook the noodles until al dente. Drain and oil lightly.

Meanwhile, place the cutlets between two sheets of plastic wrap and flatten with a mallet or rolling pin. Season with salt and pepper.

In a large dish, flour the cutlets and shake to remove any excess flour.

In a large skillet, brown the cutlets in the butter, half at a time. Set aside on a plate.

In the same skillet, brown the shallots. Add butter, if needed. Deglaze with the vinegar. Add the apple juice and brown sugar. Bring to a boil and reduce until the sauce is syrupy. Place the meat back in the skillet and reheat gently in the sauce. Serve with the egg noodles and green beans.

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