Ingredients
Method
Main
1.Pound herbs, garlic and ½ tsp sea salt to a paste with a mortar and pestle, then stir in oil and half the lemon juice. Rub half the paste over pork (reserve remainder) and stand at room temperature to marinate (10 minutes).
2.Place zucchini and fennel in a bowl of iced water and stand to crisp (5 minutes). Drain well and combine in a dry bowl with parsley, mint, pecorino and fennel fronds, and refrigerate until required. Combine olive oil, remaining lemon juice and garlic in a jar and season to taste, shake to mix, drizzle dressing over zucchini mixture and toss lightly to combine.
3.Heat a large frying pan over medium-high heat, add pork cutlets and cook, turning occasionally, until browned and just cooked through (6-8 minutes). Set aside to rest for 5 minutes, then serve drizzled with reserved herb mixture and zucchini, fennel and mint salad.
