<http://schema.org/recipeInstructions>
" Place potatoes in a medium saucepan, cover with water, and bring to a boil. Cook for 8 minutes; drain. In a nonstick skillet, heat 1 tablespoon canola oil over medium-high heat. Add potatoes and cook, stirring until browned, 5 minutes; remove from heat. Sprinkle cutlets with 1/2 teaspoon salt and 1/4 teaspoon pepper. In same skillet, heat 1 tablespoon canola oil over medium-high heat. Add cutlets; cook until browned all over, 3 minutes. Remove from skillet. Add 1 cup of the apple cider; increase heat to high and cook until thickened, 2 minutes. Stir in mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a second skillet, heat remaining 1\u00A0tablespoon oil over medium-high heat and cook cabbage, apple, 1/2\u00A0teaspoon salt, and 1/4\u00A0teaspoon pepper until crisp-tender, about 3\u00A0minutes. Pour in remaining 1/4\u00A0cup cider and cook 1\u00A0minute. Place cutlets on plates; spoon sauce over pork. Serve with potatoes and cabbage."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a35854/pork-cutlets-cider-sauce-recipe-rbk0213/>