This is a perfect weekday meal for the whole family. It’s a little bit special (pork cutlets are always a treat in our family) but it’s so easy to prepare. And the taste is just WOW!
Ingredients (serves 4)
- 2 tablespoons olive oil
- 2 garlic cloves garlic cloves, crushed
- 2 tablespoons lemon juice
- 4 (about 250g each) pork cutlets, rind off
- 4 thin slices lemon
- 8 thin slices mild pancetta
- ¼ cup store-bought basil pesto
- Grilled ciabatta bread and rocket leaves, to serve
Method
- Preheat oven to 220˚C/200˚C fan-forced. Combine 1 tablespoon oil, garlic and 1 tablespoon lemon juice in a shallow ceramic dish. Add pork and toss to coat. Refrigerate for 15 minutes.
- Place pork onto a clean work surface. Place a lemon slice onto each. Fold over the pancetta, place the folded slice on one side of the cutlet and secure with a toothpick. Repeat on the other side. Repeat using remaining pancetta and pork.
- Heat remaining 1 tablespoon of oil in a large non-stick frying pan over medium heat. Add pork and cook for 2-3 minutes each side (turning carefully) until golden.
- Place pork onto a baking tray lined with baking paper. Roast for 8-10 minutes or until just cooked through. Cover loosely with foil and set aside to rest for 5 minutes. Drizzle basil pesto over pork. Serve with grilled ciabatta bread and rocket leaves.
10:47 am
8:21 pm
1:50 pm
9:28 am
12:37 pm
9:45 pm
4:59 pm
4:09 pm
2:54 pm
9:18 am
4:16 pm
5:47 pm
9:30 pm
7:17 pm
12:06 am
- 1
- 2
- »
Post a comment