For the pork cutlet with celery and hot peppers, first cut the meat into thin slices, then into strips.
Remove the skin from the garlic and chop it very finely. Mix with the oil, mustard, wine and pepper. Finely chop the parsley.
Add half of the herbs to the marinade and set the rest aside. Add the meat strips to the marinade and allow to marinate briefly.
In the meantime, halve the chili peppers, pit them and cut into small squares. Separate the celery from the peel, cut into narrow slices and these into fine sticks.
In a frying pan or possibly a wok, heat half the amount of oil. Pull the meat out of the marinade, let it drain properly, then season lightly with salt. Brown in portions briefly but vigorously. Remove from the pan and keep warm.
Add the remaining oil to the roast. Add hot peppers and celery and fry all together, turning, until crisp. Mix the remaining marinade with the sherry and soy sauce. Add to the greens.
Add the meat again, add the remaining parsley and fry for 1 minute more.
Serve as a side dish or on its own.