Cotoletta of pork with Italian coleslaw

COTELETTA OF PORK

4 pork cutlets trimmed

160gm panko crumbs

20 gm parmesan

2 tbspn flat leaf parsley chopped

Finely grated rind 1 lemon

3 eggs

1/2 cup milk

Plain flour seasoned

ITALIAN COLESLAW

175gm unpodded peas - blanched in boiling water and refreshed

14 white cabbage finely shredded

1 baby fennel bulb finely sliced on mandolin

1/2 Spanish onion thinly sliced with mandolin

3 radishes thinly sliced on mandolin

1/2 cup basil, mint and flat-leafed parsley coarsley torn

1/4 cup watercress sprigs

1 tbspn salted capers rinsed

20 gm parmesan finely grated

80ml EVO

2 tspn chilli oil

2 tbspn lemon juice

Flatten cutlets with meat mallet until 1cm thick. Combie panko crumbs, parmesan and lemon rind in a bowl. Season to taste. Lightly beat egg and milk together. Lightly dust cutlets in seasoned plain flour, then eggwash then panko crumbs. Place on baking tray and refrigerated till needed. Heat 1/2 oil and 1/2 the butter and cook 1/2 the cutlets for about 4-5minutes each side until golden and cooked through. Place on absorbent paper and put in oven at 160 degrees while second batch cooks.

Combine salad ingredients for the coleslaw and dress just before eating. Season to taste

Serve with lemon wedges and Dijon mustard.

COMMENTS : Panko crumbs add a to the crunchiness of the coating. Salad is a perfect balance of flavours and would go well with many other meat dishes and superbly with fish.

Would I cook this again - definitely both dishes are winners.

ACKNOWLEDGMENTS: Gourmet Traveller - The European, Melbourne