LEMON & SAGE PORK CUTLETS WITH CRUSHED AIOLI POTATOES

SERVES 4 PREP 20 MINS COOK 25 MINS

• 1kg baby new potatoes • ¼ cup olive oil

• 4 slices prosciutto

• 4 pork cutlets

• 1 tbsp finely grated lemon rind

• 2 tbsp sage, finely chopped

• ¼ cup finely grated parmesan

• 40g butter

• ¼ cup lemon juice • steamed green beans and crisp sage leaves, to serve

LEMON AIOLI

• ½ cup whole-egg mayonnaise

• 1 small clove garlic, crushed • 1 tsp finely grated lemon rind

• 1 tbsp lemon juice

• 2 green onions, thinly sliced

1 Preheat oven to 220°C.

2 Boil potatoes 10-15 mins until tender. Drain well. Place on a baking paper-lined baking tray. Flatten slightly by pressing down with a potato masher. Drizzle with 2 tbsp oil. Season. Bake 15 mins. Place prosciutto over potatoes. Bake further 10 mins until potatoes and prosciutto are golden and crisp.

3 Meanwhile, coat pork in combined rind, sage and parmesan. Season. In a large ovenproof frying pan on medium, heat butter and remaining oil. Cook pork 3-4 mins each side until golden.

Transfer to oven (160°C) 5-10 mins until cooked to taste. Remove from pan. Rest, covered, 5 mins.

4 Return pan juices back to heat. Add lemon juice. Simmer, stirring until thickened slightly.

5 LEMON AIOLI In a small bowl, combine all ingredients. Season. Combine with potatoes.

6 Serve pork drizzled with sauce. Serve with aioli potatoes, beans, crisp sage leaves and torn prosciutto.