Pork cutlets with pink peppercorns and cucumber salad

Place cutlets on a plate and drizzle with oil. Turn over to coat. Season, then scatter with pink peppercorns on both sides and press in well. Stand at room temperature for 20mins. Meanwhile, make cucumber salad.

To make salad, combine cucumbers and fennel in a colander and season with salt. Toss well and stand 20mins. Remove to a bowl, add vinegar and oil and toss again. Check seasoning and toss in parsley leaves.

Heat a frypan over moderately high heat. Saut pork 3-4mins each side, or until cutlets are golden. Remove to a plate and cover loosely with foil.

Add wine to pan and reduce by half over high heat, stirring constantly. Stir in stock and extra peppercorns and cook until sauce has thickened slightly, about 2-3mins, stirring constantly. Serve pork on heated plates, with sauce poured over.