PORK CUTLETS WITH MUSTARD CRÈME SAUCE & RAINBOW SLAW
Serves 4
4 x 275g French trimmed
pork cutlets
Salt and cracked black pepper 2 tbsp olive oil
Oven-baked French fries, to serve
Mustard crème sauce
⅓ cup store-bought sweet mustard pickle (piccalilli) 60g cornichons, chopped
2 red eschallots, finely chopped
(50g)
½ cup crème fraîche
Rainbow slaw
1 medium bulb beetroot, peeled 1 large carrot, peeled
1 Lebanese cucumber
3 green onions, cut into long,
thin strips
1. Season pork. Heat oil on a large chargrill or barbecue plate over a medium heat. Cook pork for about 5-6 minutes each side or until cooked through. Allow to rest for 3 minutes.
2. Meanwhile, to make mustard crème sauce, combine mustard pickle, cornichons and eschallots in a small bowl. Add crème fraîche and stir to combine. Set aside.
3. To make rainbow slaw, using a shredding tool, shred beetroot, carrot and flesh of cucumber into long matchsticks. Gently toss beetroot, carrot, cucumber and onion in a bowl just before serving. 4. Serve pork dolloped with mustard crème sauce. Accompany with fries and rainbow slaw.