Stuffed pork cutlet with asparagus slaw recipe | Gourmet Traveller

Ingredients

• 60 gm pitted green olives
• 2 tbsp finely chopped sage leaves
• 2 tsp each currants and pine nuts
• 2 garlic cloves, sliced
• 125 ml (½ cup) lemon-infused olive oil
• 4 pork cutlets (250 gm each), French-trimmed
• Plain flour, for dusting
• 225 gm (3 cups) panko crumbs
• 2 eggs
• 250 ml (1 cup) milk
• Vegetable oil, for shallow-frying
• Fried sage leaves and micro chives, to serve
• Asparagus slaw
• 1 bunch green asparagus, trimmed, shaved lengthways on a mandolin
• 1 green apple, halved, core removed, shaved on a mandolin
• 1 cup shredded green cabbage
• 80 ml (⅓ cup) lemon juice