Cobram Estate produce the finest, award-winning olive oils in Australia. Their ethos of “celebrating life, family, friends, good food and good health,” is one of the reasons Ian is an ambassador for their products.
Ian on Cobram Estate:
“It’s their passion for purity that ensures freshness and flavour in their olive oils. Cobram Estate take care of every stage of production, from planting and picking, to processing and bottling.”
IAN’S PORK COTOLETTA WITH ITALIAN COLESLAW
PORK COTOLETTA INGRDIENTS
4 x 260-280g loin of pork cutlets
60g (about ½ cup) plain flour 1
20g(1 tablespoon) freshly grated parmesan cheese
20g (¼bunch) parsley leaves, picked & washed, finely chopped
Zest of 1 lemon Salt and Pepper
120ml Cobram Estate Classic Flavour
80g Unsalted butter
4 large Lemon wedges
1tbs Dijon Mustard
¼ of a small cabbage cut into fine julienne
½ bulb baby fennel sliced thinly sliced on a mandoline (vegetable slicer)
½ of a small red onion, thinly sliced
2-3 small radishes, sliced thinly sliced on a mandoline (vegetable slicer)
¼ bunch basil leaves, picked & washed
¼ bunch mint leaves, picked & washed
¼ bunch parsley leaves, picked & washed
1 tablespoon tiny salted capers, rinsed in cold water, drained
1 tablespoon freshly grated parmesan cheese
¼bunch watercress, picked & washed
80g Frozen baby peas thawed
2 teaspoons Cobram Estate Chilli Oil
2 tablespoons freshly squeezed lemon juice
4 tablespoons Cobram Estate Classic Extra Virgin Olive Oil
Freshly milled black pepper to taste & a generous pinch of sea salt
FOR THE PORK
Use a meat tenderizer to flatten each pork cutlet (meat to be no more than 10mm thick)
Beat the eggs & milk together with a pinch of salt & pepper
Mix the crumbs with the lemon zest, parsley & parmesan, add a pinch of salt & a pepper.
Lightly dust the cutlets in the flour, then coat them with the egg, and with the crumbs, taking care to press the crumbs on firmly.
Place the crumbed cutlets on a tray in the fridge until you are ready to cook them.
Add the oil & heat until a few crumbs sizzle when dropped in. Add the butter & as it is melting add the cotolettas & cook until golden brown, for about 3-4 minutes. Carefully turn them over & give them another 3-4 minutes, until they are golden brown.
Remove them from the pan & place them on an oven proof tray lined with absorbent kitchen paper in a low oven. At this stage you can toss together the coleslaw & divide it up onto the 4 plates.
Paint a stripe of Dijon mustard across the plate.
Serve the cotolettas next to the coleslaw & garnish with the lemon wedges
FOR THE ITALIAN COLESLAW
Place all the prepared vegetables, herbs & cheese in a large bowl & toss together.
Add the oils, lemon juice, salt & pepper & toss again.
Taste & adjust the seasoning if necessary.
Divide between 4 large plates by piling up the ingredients high, making sure you get all the small pieces that fall to the bottom of the bowl!