Name: Pork costolette with cabbage and pancetta
Yield: 4
Ingredients: 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

Ingredients

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

Method

Main

1.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.

2.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.

3.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.