2) Combine parsley, celery, spring onions, apple, mushrooms and dress with salt, pepper, the juice of 2 lemons, 3 tbsp olive oil. Butter toasted bread then cutlet into 0.5cm dice. Toss bread and thyme into salad. Dampen the stuffing salad a bit with apple cider or juice and toss to combine.
3) Melt 3 tbsp of butter over medium heat in medium saucepan. Add plain flour and cook 1 minute then whisk in stock, season with salt and pepper and worcestershire and thicken stock a few minutes over medium-low heat.
4) Heat 2 tbsp olive oil in a large skillet over medium-high heat, cook cutlets 10 minutes turning once. If the pan is too small to cook all 4, reserve 2 under foil and add another tbsp olive oil and cook off remaining cutlets.
5) Serve cutlets on raw stuffing salad and top with warm gravy.