Serves 4

You’ll Need

4 pork cutlets (about 240gm each)
8 thin slices flat pancetta
1 ½ tbsp olive oil
70ml extra-virgin olive oil
1 tbsp rosemary
1 ½ tbsp red wine vinegar, or to taste
½ radicchio, thinly sliced
1 pink lady apple, thinly sliced
1 golden shallot, thinly sliced
Juice of ½ lemon, or to taste

Olive oil mash
600gm floury potatoes, such as Sebago, cut into rough 1cm cubes
300ml each milk and chicken stock
2 garlic cloves, coarsely chopped
50ml extra-virgin olive oil

Method

1. For olive oil mash, bring ingredients except olive oil to the boil in a saucepan over high heat, season to taste and cook, stirring occasionally, until potato is tender (15-20 minutes). Strain, reserving liquid, add oil and mash with a fork, thinning with a little reserved liquid if necessary. Keep warm.
2. Meanwhile, preheat oven to 220°C. Wrap each cutlet in 2 slices of pancetta and season to taste. Heat olive oil in a large ovenproof frying pan, add cutlets and cook, turning once, until browned (2-3 minutes each side). Transfer to oven to cook through (5 minutes), then remove from pan and set aside. Add 2 ½ tbsp extra-virgin olive oil to pan, add rosemary and cook until fragrant (1 minute), remove from heat, add vinegar and season to taste.
3. Toss radicchio, apple, shallot, lemon juice and remaining extra-virgin olive oil in a bowl to combine, season to taste. Serve with pork cutlets and olive oil mash, with pan juices spooned over.