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.