Pan-Fried Pork Cutlet With Salad
Pan-fried pork cutlet with apple, fennel, watercress and radish salad.
PREP & COOK TIME 15 - 20 MIN | SERVES 4
Method
With a sharp knife score, the pork rind (not too deep) at 1cm intervals then rub salt into the rind.
Finely slice the fennel and radishes and place them in acidulated water.
Cut the apple and place it in acidulated water.
Make the dressing by whisking together extra virgin olive oil, cider vinegar, lemon juice, honey and seasoning.
Place oil in a frypan over medium-low heat. Using tongs to hold the cutlets, press the skin side into the pan. Cook rind slowly, about 3 or 4 mins. It won't get super crackly like a roast but it will get crunchy. Remove from pan, increase heat to medium-high then cook for about 4 minutes on both sides depending on thickness. Leave to rest for a few minutes.
Drain apple, fennel and radish thoroughly from the acidulated water and place in a bowl. Toss through with watercress, herbs and dressing and adjust seasoning to taste.
Serve cutlets with dressed salad on the side.
Ingredients
4 thick Kurbuta Pork Cutlets, with rind, at room temperature
sea salt and freshly ground pepper
1/2 lemon squeezed into cold water
2 baby fennel, trimmed
3 red radishes
1 granny smith apple, cored
5 tbsp extra virgin olive oil
1 tbsp cider vinegar
1 tbsp lemon juice
1 tsp honey
3 tbsp olive oil, for cooking
1/2 bunch watercress, picked
2 tbsp chopped flat leaf parsley leaves
1/2 tbsp chopped sage leaves
1/2 tbsp chopped mint leaves
