Pork costolette with cabbage and pancetta

AT A GLANCE

  • Serves 4 people

  • 90 gm coarse sourdough breadcrumbs
  • 30 gm finely grated parmesan
  • 1 tbsp thyme
  • Finely grated rind of 2 lemons
  • For dusting: seasoned plain flour
  • 2 eggs, lightly beaten
  • 2 pork cutlets (about 250gm each)
  • 50 ml olive oil
  •  
  • Cabbage and pancetta
  • 50 ml olive oil
  • 6 slices round pancetta, coarsely torn
  • 2 golden shallots, thinly sliced
  • 1 garlic clove, finely chopped
  • 400 gm Savoy cabbage, coarsely chopped
  • 1 tbsp red wine vinegar
  • Juice of 1 lemon, or to taste
  • ½ cup coarsely torn flat-leaf parsley
  • 30 gm finely grated parmesan
01   Preheat oven to 200C. Combine breadcrumbs, parmesan, thyme and lemon rind in a bowl, season to taste. Dip cutlets into seasoned flour, then egg, then breadcrumb mixture, coating well and shaking off excess.
02   Heat oil in a large frying pan over medium-high heat, add cutlets and turn occasionally until golden (4-5 minutes), transfer to an oven tray and roast until just cooked through (3-4 minutes). Set aside to rest for 5 minutes.
03   Meanwhile, for cabbage and pancetta, stir oil and pancetta in a large saucepan over medium-high heat until beginning to crisp (2-3 minutes), add shallot and garlic, stir occasionally until tender (2-3 minutes). Add cabbage, stir until wilted (4-5 minutes), add vinegar, lemon juice, parsley and parmesan, season to taste and serve hot with pork cutlets.
This recipe is from the August 2011 issue of Australian Gourmet Traveller.
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