Roast Pork Cutlets With Pear and Hazelnut Salad

Name: Roast Pork Cutlets With Pear and Hazelnut Salad
Ingredients: 1½ tbsp olive oil; 4 pork cutlets (about 250gm each); 30 gm butter, diced; 2 garlic cloves, quartered; 8 sage leaves, coarsely torn; Pear, witlof and hazelnut salad; 50 gm hazelnuts; 1 tbsp red wine vinegar; ½ golden shallot, diced; ½ small garlic clove, finely chopped; 2 witlof, leaves separated and coarsely torn; 2 ripe pears (Josephine or beurre Bosc), shaved on a mandolin and tossed in juice of ½ lemon; 1 tbsp each hazelnut oil and extra-virgin olive oil; To serve: flat-leaf parsley

www.gourmettraveller.com.au

Australian Gourmet Traveller fast recipe for roast pork cutlets with pear, witlof and hazelnut salad.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

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Ingredients

1½ tbsp olive oil
4 pork cutlets (about 250gm each)
30 gm butter, diced
2 garlic cloves, quartered
8 sage leaves, coarsely torn
Pear, witlof and hazelnut salad
50 gm hazelnuts
1 tbsp red wine vinegar
½ golden shallot, diced
½ small garlic clove, finely chopped
2 witlof, leaves separated and coarsely torn
2 ripe pears (Josephine or beurre Bosc), shaved on a mandolin and tossed in juice of ½ lemon
1 tbsp each hazelnut oil and extra-virgin olive oil
To serve: flat-leaf parsley