Recipes

Method

1. 1.
   Pork: Use a meat tenderizer to flatten each pork cutlet (sandwiching the meat between 2 freezer bags will assist, or ask your butcher to do this). You want the meat to be no more than 10mm thick. Beat the eggs & milk together with a pinch of salt & a couple of turns of the pepper mill. Mix the crumbs with the lemon zest, parsley & Parmesan, add a pinch of salt & a couple of turns of the pepper mill.
2. 2.
   Lightly dust the cutlets in the flour, then coat them with the egg, the coat them with the crumbs, taking care to press the crumbs on firmly. Place the crumbed cutlets on a tray in the fridge until you are ready to cook them. When you are ready to cook (after making the coleslaw below), heat 2 large frypans ( or cook them in 2 batches in 1 large frypan, if that is all you have, keeping the cooked cotolettas warm in a low oven while cooking the second batch!).
3. 3.
   Add the 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.
4. 4.
   Remove them from oil/butter & 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. Paint a stripe of Dijon mustard across the plate. Serve the cotolettas next to the coleslaw & garnish with the lemon wedges.
5. 5.
   Coleslaw: Place all the prepared vegetables, herbs & cheese in a large bowl & toss together. Add the oils, lemon juice, salt & pepper & toss again. Taste & adjust the seasoning if necessary. 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!