Fast Recipes

Roast pork cutlets with olive oil mash

Australian Gourmet Traveller fast recipe for roast pork cutlets with olive oil mash.

By Emma Knowles
  • Serves 4
  • Print
Roast pork cutlets with olive oil mash


  • 4 pork cutlets (about 240gm each)
  • 8 thin slices flat pancetta
  • 1½ tbsp olive oil
  • 70 ml extra-virgin olive oil
  • 1 tbsp rosemary
  • 1½ tbsp red wine vinegar, or to taste
  • ½ radicchio, thinly sliced
  • 1 pink lady apple, thinly sliced
  • 1 golden shallot, thinly sliced
  • Juice of ½ lemon, or to taste
Olive oil mash
  • 600 gm floury potatoes, such as sebago, cut into rough 1cm cubes
  • 300 ml each milk and chicken stock
  • 2 garlic cloves, coarsely chopped
  • 50 ml extra-virgin olive oil


  • 1
    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.
  • 2
    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.
  • 3
    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.