1½ tbspolive oil4pork cutlets (about 250gm each)30 gmbutter, diced2garlic cloves, quartered8sage leaves, coarsely tornPear, witlof and hazelnut salad50 gmhazelnuts1 tbspred wine vinegar½golden shallot, diced½small garlic clove, finely chopped2witlof, leaves separated and coarsely torn2ripe pears (Josephine or beurre Bosc), shaved on a mandolin and tossed in juice of ½ lemon1 tbsp eachhazelnut oil and extra-virgin olive oilTo serve:flat-leaf parsley
Preheat oven to 200C. Heat oil in a frying pan over medium-high heat, add pork and cook, turning once, until browned (2-3 minutes each side). Add butter and, when it foams, add garlic and sage and cook, turning pork occasionally and basting with butter, until sage is crisp (3-4 minutes). Set aside to rest for 5 minutes.
For pear, witlof and hazelnut salad, spread hazelnuts on an oven tray and roast until fragrant (4-5 minutes), then tip into a tea towel and rub off skins. Combine vinegar, shallot and garlic in a bowl, season to taste and stand to soften (4-5 minutes). Add witlof, pear, oils and parsley, toss to coat, season to taste, top with pork, sage and pan juices and serve.