Cotoletta of free-range pork with Italian coleslaw

Serves 4 Prep time 45 mins, cook 20 mins Working with one cutlet at a time, place between two pieces of plastic wrap and flatten with a meat mallet until about 1cm thick. Repeat with remaining cutlets and set aside until required.

Combine panko crumbs, parmesan, parsley and lemon rind in a bowl, season to taste and toss to combine. Lightly beat egg and milk together in a large bowl and set aside. Lightly dust cutlets in seasoned flour, then coat with eggwash, then breadcrumbs, shaking off excess in between. Place on a baking tray and refrigerate until required.

Meanwhile, for Italian coleslaw, blanch peas in boiling salted water until tender (1-2 minutes), refresh and drain. Combine in a large bowl with cabbage, fennel, onion, radish, herbs, watercress, capers and parmesan and toss to combine. Just before serving, add oils and juice, season to taste, toss lightly to combine.

Meanwhile, preheat oven to 160C. Heat half the oil in a large frying pan over medium heat, add half the butter and heat until foaming. Add cutlets in batches and cook, turning once, until golden and cooked through (4-5 minutes each side), drain on absorbent paper, then transfer to a baking tray lined with absorbent paper. Place in oven to keep warm. Wipe pan with absorbent paper and repeat with remaining oil, butter and cutlets. Season to taste, serve hot with Italian coleslaw, lemon wedges and Dijon mustard.