4pork cutlets (about 240gm each)8thin slices flat pancetta1½ tbspolive oil70 mlextra-virgin olive oil1 tbsprosemary1½ tbspred wine vinegar, or to taste½radicchio, thinly sliced1pink lady apple, thinly sliced1golden shallot, thinly slicedJuiceof ½ lemon, or to tasteOlive oil mash600 gmfloury potatoes, such as sebago, cut into rough 1cm cubes300 ml eachmilk and chicken stock2garlic cloves, coarsely chopped50 mlextra-virgin olive oil
For olive oil mash, bring ingredients except olive oil to the boil in a saucepan over high heat, season to taste and cook, stirring occasionally, until potato is tender (15-20 minutes). Strain, reserving liquid, add oil and mash with a fork, thinning with a little reserved liquid if necessary. Keep warm.
Meanwhile, preheat oven to 220C. Wrap each cutlet in 2 slices of pancetta and season to taste. Heat olive oil in a large ovenproof frying pan, add cutlets and cook, turning once, until browned
(2-3 minutes each side). Transfer to oven to cook through (5 minutes), then remove from pan and set aside. Add 2½ tbsp extra-virgin olive oil to pan, add rosemary and cook until fragrant (1 minute), remove from heat, add vinegar and season to taste.
Toss radicchio, apple, shallot, lemon juice and remaining extra-virgin olive oil in a bowl to combine, season to taste. Serve with pork cutlets and olive oil mash, with pan juices spooned over.