Pork cutlets with pink peppercorns
1.Place cutlets on a plate; drizzle with oil. Turn over to coat; season. Scatter with pink peppercorns on both sides and press in well. Stand at room temperature 20 minutes.
2.To make cucumber salad, combine cucumbers and fennel in a colander; season with salt. Toss well; stand 20 minutes. Remove to a bowl. Add vinegar and oil; toss again. Check seasoning and toss in parsley leaves.
3.Heat a frying pan over moderately high heat. Saute pork 3-4 minutes each side, or until cutlets are golden. Remove to a plate; cover loosely with foil.
4.Add wine to pan; reduce by half over high heat, stirring constantly. Stir in stock and extra peppercorns; cook about 2-3 minutes, stirring constantly, until sauce has thickened slightly.
5.Place pork on heated plates, with sauce poured over. Serve with cucumber salad.