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Pork costolette with cabbage and pancetta


You'll need

90 gm coarse sourdough breadcrumbs 30 gm finely grated parmesan 1 tbsp thyme Finely grated rind of 2 lemons For dusting: seasoned plain flour 2 eggs, lightly beaten 2 pork cutlets (about 250gm each) 50 ml olive oil   Cabbage and pancetta 50 ml olive oil 6 slices round pancetta, coarsely torn 2 golden shallots, thinly sliced 1 garlic clove, finely chopped 400 gm Savoy cabbage, coarsely chopped 1 tbsp red wine vinegar Juice of 1 lemon, or to taste ½ cup coarsely torn flat-leaf parsley 30 gm finely grated parmesan

Method

  • 01
  • Preheat oven to 200C. Combine breadcrumbs, parmesan, thyme and lemon rind in a bowl, season to taste. Dip cutlets into seasoned flour, then egg, then breadcrumb mixture, coating well and shaking off excess.
  • 02
  • Heat oil in a large frying pan over medium-high heat, add cutlets and turn occasionally until golden (4-5 minutes), transfer to an oven tray and roast until just cooked through (3-4 minutes). Set aside to rest for 5 minutes.
  • 03
  • Meanwhile, for cabbage and pancetta, stir oil and pancetta in a large saucepan over medium-high heat until beginning to crisp (2-3 minutes), add shallot and garlic, stir occasionally until tender (2-3 minutes). Add cabbage, stir until wilted (4-5 minutes), add vinegar, lemon juice, parsley and parmesan, season to taste and serve hot with pork cutlets.
This recipe is from the August 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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