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Cotoletta of free-range pork with Italian coleslaw

From: gourmettraveller.com.au
SERVES 4

4 pork cutlets (about 280gm each), trimmed and bones cleaned
160 gm panko crumbs
20 gm parmesan, finely grated
2 tbsp flat-leaf parsley, finely chopped
Finely grated rind of 1 lemon
3 eggs
125 ml (½ cup) milk
For dusting:
seasoned plain flour
125 ml (½ cup) vegetable oil
80 gm unsalted butter, coarsely chopped
To serve:
lemon wedges and Dijon mustard
Italian coleslaw
175 gm podded peas (about 500gm unpodded)
¼ white cabbage (about 300gm), very thinly sliced on a mandolin
1 baby fennel bulb, thinly sliced on a mandolin
½ Spanish onion, thinly sliced on a mandolin
3 radishes, thinly sliced on a mandolin
½ cup (loosely packed) each basil, mint and flat-leaf parsley, coarsely torn
¼ cup (firmly packed) watercress sprigs
1 tbsp salted capers, rinsed
20 gm parmesan, finely grated
80 ml (1/3 cup) extra-virgin olive oil
2 tsp chilli oil
2 tbsp lemon juice
Working with one cutlet at a time, place between two pieces of plastic wrap and flatten with a meat mallet until about 1cm thick. Repeat with remaining cutlets and set aside until required.

Combine panko crumbs, parmesan, parsley and lemon rind in a bowl, season to taste and toss to combine. Lightly beat egg and milk together in a large bowl and set aside. Lightly dust cutlets in seasoned flour, then coat with eggwash, then breadcrumbs, shaking off excess in between. Place on a baking tray and refrigerate until required.

Meanwhile, for Italian coleslaw, blanch peas in boiling salted water until tender (1-2 minutes), refresh and drain. Combine in a large bowl with cabbage, fennel, onion, radish, herbs, watercress, capers and parmesan and toss to combine. Just before serving, add oils and juice, season to taste, toss lightly to combine. 04 Meanwhile, preheat oven to 160C. Heat half the oil in a large frying pan over medium heat, add half the butter and heat until foaming. Add cutlets in batches and cook, turning once, until golden and cooked through (4-5 minutes each side), drain on absorbent paper, then transfer to a baking tray lined with absorbent paper. Place in oven to keep warm. Wipe pan with absorbent paper and repeat with remaining oil, butter and cutlets. Season to taste, serve hot with Italian coleslaw, lemon wedges and Dijon mustard.