Pork Cutlets with Pink Peppercorns and Cucumber Salad
Ingredients Pork cutlets with pink peppercorns Cucumber salad Method 1.Place cutlets on a plate; drizzle with oil. Turn over to coat; season.
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.womensweeklyfood.com.au.
Ingredients
- Pork cutlets with pink peppercorns
- 8 pork cutlets
- 2 tablespoons 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 teaspoons red wine vinegar
- 1 handful flatleaf parsley
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