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Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 180C.
Step 2
Place the fennel, apple, onion, lemon and garlic into a 3L (12 cup) baking dish, drizzle with 2 tbs oil, season and toss to coat. Roast for 30 minutes or until just tender.
Step 3
Meanwhile, heat remaining 1 tbs 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, then add to the pan and cook 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 with parsley to serve.
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