Otway Ranges pork cutlets
Fennel bulb, cut into 8 wedges
cime di rape, trimmed
Del Bocia salted butter
Olive oil
Bippi Calabrian chilli
Lemon
Fine salt
Cracked Pep brand pepper
2
1
400g
50g
60ml
1 tbsp
1
1 tsp
1 tsp
Method
- Bring pork to room temp – Take the pork cutlets out of the fridge 30 minutes before cooking. Pat dry and season generously with salt and pepper on both sides.
- Blanch the cime di rape – Bring a large pot of well-salted water to the boil. Blanch for 2 minutes until just tender but still bright green. Drain, plunge into iced water, drain again, and squeeze out excess water.
- Start the fennel – Heat a wide pan over medium heat with half the olive oil. Add the fennel wedges cut-side down in a single layer. Cook without moving for 6–7 minutes until deeply golden.
- Caramelise the fennel – Flip the wedges, add half the butter and a splash of water. Reduce heat to low, cover, and cook 12–15 minutes until soft and caramelised, turning occasionally. Season lightly with salt. Set aside and keep warm.
- Sear the pork cutlets – Heat a heavy pan (cast iron ideal) over medium-high with the remaining olive oil. Sear cutlets 3–4 minutes per side until golden brown.
- Baste with butter – Add remaining butter to the pan. Once foaming, tilt the pan and spoon butter over the cutlets continuously for 1–2 minutes. Check internal temp reaches 63–65°C, then rest on a board for 5 minutes.
- Make the ripassata – In the same pan (or a clean one), heat a little more olive oil over medium heat. Add garlic and cook gently for 1 minute until fragrant, without colouring.
- Ripassare the greens – Add Bippi chilli paste and stir through. Add the blanched cime di rape and toss to coat in the garlic-chilli oil. Cook 3–4 minutes until warmed through and glossy. Season to taste with salt and pepper.
- Plate up – Slice pork cutlets if desired. Plate alongside the caramelised fennel and cime di rape. Finish with a squeeze of lemon over everything, plus extra good olive oil to taste.
About this recipe
What is cime di rape?
Cime di rape (also known as broccoli rabe or rapini) is a traditional Italian leafy green with a pleasantly bitter flavour. It’s commonly paired with garlic, chilli and olive oil and makes the perfect accompaniment to rich meats like pork.
How do I keep pork cutlets tender?
To keep pork cutlets tender, avoid overcooking them. A meat thermometer is the easiest way to achieve perfectly cooked pork every time. Resting the meat after cooking also allows the juices to redistribute, resulting in a more succulent pork cutlets recipe.
What ingredients make this pork cutlets recipe taste authentic?
Simple, quality ingredients are the key to authentic Italian cooking. Fresh pork, extra virgin olive oil, butter, garlic, lemon and Bippi Calabrian chilli create rich, balanced flavours without needing complicated techniques.
Where can I buy the ingredients for this pork cutlets recipe?
You’ll find everything you need for this pork cutlets recipe at LaManna, including premium Otway Ranges pork cutlets, fresh seasonal produce, Italian pantry staples, olive oil, butter and Bippi Calabrian Chilli. Shop in-store to recreate this Italian-inspired meal at home.
