Name: Pork cutlets with pink peppercorns and cucumber salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Pork cutlets with pink peppercorns; 8 pork cutlets; 2 tablespoon extra virgin olive oil; 1 tablespoon pink peppercorns, lightly crushed, plus 1 tbsp extra; 1/2 cup (125ml) white wine; 1/2 cup (125ml) stock, preferably veal or chicken; Cucumber salad; 3 lebanese cucumbers, cut into chunks; 1 baby fennel, thinly sliced; 2 teaspoon red wine vinegar; 2 tablespoon extra virgin olive oil; 1 handful flatleaf parsley

Ingredients

Pork cutlets with pink peppercorns

8 pork cutlets

2 tablespoon extra virgin olive oil

1 tablespoon pink peppercorns, lightly crushed, plus 1 tbsp extra

1/2 cup (125ml) white wine

1/2 cup (125ml) stock, preferably veal or chicken

Cucumber salad

3 lebanese cucumbers, cut into chunks

1 baby fennel, thinly sliced

2 teaspoon red wine vinegar

2 tablespoon extra virgin olive oil

1 handful flatleaf parsley

Method

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.

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