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

Rosemary chicken with mustard dressing

ROSEMARY CHICKEN WITH MUSTARD DRESSING

11/2 tablespoons chopped rosemary leaves
¼ cup olive oil
sea salt flakes
3 cloves garlic
4 Chicken Marylands trimmed

Mustard Dressing
1 tablepoon wholegrain mustard
1 tablespoon white wine vinegar
¼ olive oil

Marinade the chicken for at least one hour. Cook in oven at 200 degrees for 20 minutes skin side down in a baking tray. Turn and add truss tomatoes and cook for another 10 minutes or until cooked.
Meanwhile trim and cook green beans.

Serve on a bed of green beans with the mustard dressing over the top.

COMMENTS
I prepared this in Gracetown. It needs few ingredients and was delicious. Would I cook it again? - definitely.

ACKNOWLEDGMENTS
Donna Hay

Ottoman Spatchcock with Cracked Wheat Pilaf

Spatchcock

• 4 Spatchcock butterflied (allow 1/2 per woman and a whole one for a man)
• 200 ml vegetable oil
• Juice 2 lemons
• 2 tablespoons biber salcai or Harissa (turkish chilli paste)
• 2 teaspoons ground cumin and black pepper
• lemon wedges to serve

Marinate spatchcock in above combined ingredients for at least 8 hours. Cook on char grill breast down first for 3-5 minutes then turn and grill till cooked through (5-7 minutes). Serve with lemon wedges and pilaf.

Cracked Wheat Pilaf

• 2 tablespoons vegetable oil
• 1 onion finely diced
• 2 tablespoons pine nuts
• 1 tablespoon tomato paste
• 2 vine ripened tomatoes coarsley chopped
• 350gm fine cracked wheat
• 2 tablespoons currants
• 500ml chicken stock
• 1/4 cup coarsley chopped parsley to serve

Heat oil in pan to medium heat and saute onions till tender (5-7 minutes). Add pine nuts and cook till golden (1-2 minutes), add tomato paste and cook till paste darkens (1-2 minutes). Add tomato and stir occasionally cooking till it starts to break down (1-2 minutes),, then add cracked wheat and currants and stir to combine. Add the chicken stock, brig to the simmer and reduce heat to low, cover and cook until liquid is absorbed (5-7 minutes). Keep warm and fluff with a fork before serving with parsley.

Comments
Pilaf maybe a little to oily and I would reduce oil next time - otherwise simply delicious.
Spatchcock - as always difficult to evenly cook and thighs just slightly pink even after longer on the grill
Would I cook again - yes to the pilaf

Acknowledgements
Gourmet traveller - Ottoman Cuisine, Canberra