Ingredients

• 1/2 day-old Coles Bakery Pane di Casa Baguette, cut into 4cm pieces
• 1/2 cup (40g) finely grated pecorino (see notes)
• 1/2 cup (75g) plain flour
• 3 Coles Australian Free Range Eggs, lightly whisked
• 4 Coles Australian Pork Loin Cutlets (about 225g each)
• 60g butter, divided
• 3 tablespoons olive oil, divided
• 500g kipfler potatoes, scrubbed
• 1 cup (40g) baby rocket leaves

Lemon beurre blanc

• 1/2 cup (125ml) dry white wine
• 1 small shallot, finely chopped
• 1 lemon, zest finely grated, juiced
• 100g unsalted butter, cut into cubes

Method

• Step 1 In a food processor, pulse bread to break up into small pieces, then process for at least 1 min to form small breadcrumbs. In a large bowl, mix breadcrumbs, pecorino or parmesan, 1 teaspoon salt and 1/4 tsp pepper. Place flour and eggs in separate shallow baking dishes. Using a meat mallet or rolling pin, pound pork into an even 1cm thickness, making sure to pound meat around bone. Season with salt and pepper. Dip pork cutlets, one at a time, into flour, shaking off any excess, then dip into egg and then breadcrumbs. Press breadcrumbs firmly onto pork.
• Step 2 In each of 2 large non-stick frying pans, melt 20g butter with 1 tablespoon oil over medium heat. Add 2 pork cutlets to each pan and cook for 3 mins or until golden brown. Turn over and melt 10g butter with 1/2 tablespoons oil around pork in each pan. Cook for 3 mins or until golden brown on bottom and just cooked through. Briefly transfer pork to a plate lined with kitchen paper to absorb excess oil and butter.
• Step 3 Meanwhile, in a large pot, add potatoes and 1 teaspoon salt. Add enough cold water to cover potatoes by 3cm. Bring to a boil over high heat, reduce to a simmer and cook for 20 mins, or until potatoes are just tender. Drain potatoes. Set aside for 5 mins. Slice potatoes crossways.
• Step 4 To make lemon beurre blanc, in a small saucepan, bring wine and shallot to a boil over medium-high heat. Reduce heat to medium and simmer for 5 mins or until liquid is reduced to about 1 tablespoon. Reduce heat to low. Add lemon zest and 1 tablespoon lemon juice. Whisk in butter, piece by piece, until emulsified. Whisk in 2 teaspoons hot water to thin the sauce slightly, if necessary. Season with salt, pepper and more lemon juice, if necessary.
• Step 5 Make a bed of sliced potatoes on each of 4 warmed serving plates. Drizzle lemon beurre blanc around potatoes and scatter rocket leaves over potatoes. Carve pork and place on top of potatoes. Serve immediately.