Name: Stuffed pork cutlets with asparagus slaw
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 60 gm pitted green olives; 2 tbsp finely chopped sage leaves; 2 tsp each currants and pine nuts; 2 garlic cloves, sliced; 125 ml (½ cup) lemon-infused olive oil; 4 pork cutlets (250 gm each), French-trimmed; Plain flour, for dusting; 225 gm (3 cups) panko crumbs; 2 eggs; 250 ml (1 cup) milk; Vegetable oil, for shallow-frying; Fried sage leaves and micro chives, to serve; Asparagus slaw; 1 bunch green asparagus, trimmed, shaved lengthways on a mandolin; 1 green apple, halved, core removed, shaved on a mandolin; 1 cup shredded green cabbage; 80 ml (⅓ cup) lemon juice

These pork cutlets mean business – stuffed with a perfectly salty-savoury mix of green olives and currants and served with a fresh asparagus and apple slaw on the side, you’ll be hard-pressed to stop at just one.

Ingredients

60 gm pitted green olives

2 tbsp finely chopped sage leaves

2 tsp each currants and pine nuts

2 garlic cloves, sliced

125 ml (½ cup) lemon-infused olive oil

4 pork cutlets (250 gm each), French-trimmed

Plain flour, for dusting

225 gm (3 cups) panko crumbs

2 eggs

250 ml (1 cup) milk

Vegetable oil, for shallow-frying

Fried sage leaves and micro chives, to serve

Asparagus slaw

1 bunch green asparagus, trimmed, shaved lengthways on a mandolin

1 green apple, halved, core removed, shaved on a mandolin

1 cup shredded green cabbage

80 ml (⅓ cup) lemon juice

Method

1.Place olives, sage, currants, pine nuts, garlic and half the lemon oil in a small food processor and process to a rough paste. Season to taste and divide into four. Using a small paring knife, cut a pocket in the base of each cutlet, and using your fingers push olive mixture inside pocket.

2.Season flour with salt and pepper, then spread onto a large plate. Place breadcrumbs in a large bowl. In a separate bowl, beat eggs with milk. Lightly coat cutlets in flour, then dip in egg mixture and finally in breadcrumbs. Place cutlets on a tray and chill for 15 minutes (this helps breadcrumbs stick).

3.Preheat oven to 160°C. Half-fill a large deep frying pan with oil and heat to 160°C (a cube of bread will turn golden in 30 seconds). Fry cutlets, in batches, turning occasionally, until lightly golden (4-6 minutes). Place cutlets on a baking tray; bake until just cooked (16-18 minutes). Rest for 10 minutes before serving.

4.Meanwhile, for asparagus slaw, place ingredients in a large bowl with remaining lemon-infused olive oil, season to taste and toss to combine. Top with micro chives.

5.Serve cutlets scattered with fried sage leaves and slaw on the side.

Profile Dominic Smith

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Ingredients

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