Instructions

1. Wash and core apples. Slice each apple into 1/4-inch wedges. Whisk together apple cider, cornstarch and cinnamon. Reserve.
2. In a large sauté pan, heat 1 1/2 tablespoons oil over medium-high heat. Add the garlic and ginger and cook, stirring often so the garlic doesn't burn, until fragrant, 1-2 minutes. Stir in apple slices and cook, stirring, another minute. Add apple juice mixture. Bring to a low boil, reduce heat, stir in currants and cook until apples are just tender, about 3 minutes. Add desired amount of butter, if using, and season to taste with kosher salt and freshly ground pepper. (If using same pan to cook cutlets, pour mixture from pan, into another dish and reserve. Wipe excess sauce from pan with paper towels.)
3. Rinse cutlets and pat dry with a paper towel. Lightly season with kosher salt and freshly ground pepper. In the same or another large sauté pan, heat remaining oil to high heat.
4. Add as many cutlets as will fit in a single layer and cook until browned on both sides and just cooked through, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining cutlets. Spoon cider sauce over the cutlets and serve.