ROAST PORK CUTLETS WITH OLIVE OIL MASH
4 pork cutlets (about 240gm each)
8 thin slices flat pancetta
1 ½ tbsp olive oil
70ml extra-virgin olive oil
1 tbsp rosemary
1 ½ 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
600gm floury potatoes, such as Sebago, cut into rough 1cm cubes
300ml each milk and chicken stock
2 garlic cloves, coarsely chopped
50ml extra-virgin olive oil
- 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.
- Meanwhile, preheat oven to 220°C. 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 2 ½ tbsp extra-virgin olive oil to pan, add rosemary and cook until fragrant (1 minute), remove from heat, add vinegar and season to taste.
- 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.