Ian Curley’s Pork Cotoletta with Italian Coleslaw

Ian Curley’s Pork Cotoletta with Italian Coleslaw

Prep
50
Cooking time
60
Serves
4

Method

For the Pork

  1. Use a meat tenderizer to flatten each pork cutlet (meat to be no more than 10mm thick)
  2. Beat the eggs & milk together with a pinch of salt & pepper
  3. Mix the crumbs with the lemon zest, parsley & parmesan, add a pinch of salt & pepper.
  4. Lightly dust the cutlets in the flour, then coat them with the egg, and with the crumbs, taking care to press the crumbs on firmly.
  5. Place the crumbed cutlets on a tray in the fridge until you are ready to cook them.
  6. Add the Cobram Estate Classic Extra Virgin Olive Oil & heat until a few crumbs sizzle when dropped in. Add the butter & as it is melting add the cotolettas & cook until golden brown, for about 3-4 minutes. Carefully turn them over & give them another 3-4 minutes, until they are golden brown.
  7. Remove them from the pan & place them on an oven proof tray lined with absorbent kitchen paper in a low oven. At this stage you can toss together the coleslaw & divide it up onto the 4 plates.
  8. Paint a stripe of dijon mustard across the plate.
  9. Serve the cotolettas next to the coleslaw & garnish with the lemon wedges

For the Italian Coleslaw

  1. Place all the prepared vegetables, herbs & cheese in a large bowl & toss together.
  2. Add the Cobram Estate extra virgin olive oils, lemon juice, salt & pepper & toss again.
  3. Taste & adjust the seasoning if necessary.
  4. Divide between 4 large plates by piling up the ingredients high, making sure you get all the small pieces that fall to the bottom of the bowl!

Ingredients Chevron Icon

Pork Cotoletta Ingredients

  • 4 x 260-280g loin of pork cutlets
  • 3 eggs
  • 80ml milk
  • 60g (about ½ cup) plain flour 1
  • 60g breadcrumbs
  • 20g (1 Tbsp) freshly grated parmesan cheese
  • 20g (¼ bunch) parsley leaves, picked & washed, finely chopped
  • Zest of 1 lemon
  • salt and pepper
  • 120ml Cobram Estate Classic Extra Virgin Olive Oil
  • 80g unsalted butter
  • 4 large lemon wedges
  • 1 Tbsp dijon mustard

Italian Coleslaw

  • ¼ of a small cabbage cut into fine julienne
  • ½ bulb baby fennel sliced thinly sliced on a mandoline (vegetable slicer)
  • ½ of a small red onion, thinly sliced
  • 2-3 small radishes, sliced thinly sliced on a mandoline (vegetable slicer)
  • ¼ bunch basil leaves, picked & washed
  • ¼ bunch mint leaves, picked & washed
  • ¼ bunch parsley leaves, picked & washed
  • 1 Tbsp tiny salted capers, rinsed in cold water, drained
  • 1 Tbsp freshly grated parmesan cheese
  • ¼bunch watercress, picked & washed
  • 80g frozen baby peas thawed
  • 2 tsp Cobram Estate Chilli Infused Extra Virgin Olive Oil
  • 2 Tbsp freshly squeezed lemon juice
  • 4 Tbsp Cobram Estate Classic Extra Virgin Olive Oil
  • Freshly milled black pepper to taste & a generous pinch of sea salt
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