- 800 g pork cutlets, (4 x 200g) free of bone and skin
- 1½ tbsp salt
- 1 tbsp sugar
- 2 tbsp vegetable oil
For the salsa verde
- 4 tbsp chopped fresh parsley, heaped
- 2 bunches fresh basil leaves
- 2 cloves chopped garlic
- 1 tbsp capers, drained well
- 4 salted anchovy fillets
- 2 tsp Dijon mustard (Gluten-Free)
- 120 g extra virgin olive oil, approx
- 2 pinches hot chilli powder
- 2 tbsp olive oil
- 6 spring onions, sliced diagonally
- 200 g cooked Jersey Royal or baby new potatoes
- 150 g cooked green beans, cut into 3cm pieces
- 250 g British asparagus, cooked into 3cm pieces
- 75 g bag baby spinach leaves
- 150 g peas
- 150 g frozen broad beans, cooked
- First mix the salt and sugar together well.
- Place the cutlets into a glass, stainless steel or porcelain bowl or dish and sprinkle over half the mix. Rub in well and turn over, do the same on the other side and then leave covered for 10 minutes.
- After 10 minutes, turn over and leave again for 10 minutes.
- Meanwhile, make the salsa verde by placing all the solids into a food processor or stick blender, and blitz until smooth. Gradually pour in the oil and bring it together.
- Heat the 2 tbsp of any oil in a frying pan or wok.
- Rinse off the sugar and water from the cutlets and pat dry really well.
- Place in the oil and gently cook for 3-4 minutes, then turn over and cook for 2-3 minutes, do not overcook. Lift out cover with cling film and leave to rest.
- In the pan, sauté the spring onions for 2 minutes.
- Then add the potatoes and warm through for 4-5 minutes, stirring occasionally.
- Add the beans, asparagus and spinach and warm through until the spinach wilts.
- Stir in enough salsa verde off the heat to coat the vegetables, re-season with a little pepper.
- Serve the pork cutlets with warm vegetables and more salsa verde on the side.
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