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Greek Style Pork Cutlets With Skordalla Fennel And Broadbean Salad Recipe

Greek-style pork cutlets with skordalia, fennel and broadbean salad, grilled flat bread

Preparation time
20 minutes
Cooking time
10 minutes


  • 4 pork cutlets
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground black pepper
  • Zest of 1 lemon
  • 1 tablespoon rigani or dried oregano
  • Greek flat bread or pita, to serve


  • 4 baby fennel bulbs
  • 500g fresh broad beans, shelled or 250g frozen; cooked, peeled
  • 2 tablespoons extra virgin olive oil
  • ¼ cup fresh dill sprigs, roughly chopped
  • Lemon juice to taste
  • Skordalia
  • 1/3 loaf (100g) strong white bread, crust removed
  • 2 cloves garlic
  • 1–2 teaspoons lemon juice, or to taste
  • 1/3 cup (80ml) extra virgin olive oil


  1. For the salad: remove base and stalks from fennel bulbs, halve and remove core. Using a sharp knife, vegetable peeler or mandolin, shave the fennel into thin slices and place in a bowl. Cook fresh broad beans in unsalted boiling water until just tender, drain, allow to cool and slip the skin away. Add to fennel. Drizzle with olive oil, sprinkle with dill and season to taste with salt, pepper and lemon juice.
  2. For skordalia, soak bread briefly in cold water then squeeze out well. Drop garlic into food processor and when chopped, add bread and lemon juice. Slowly drizzle in olive oil and 1/3 cup water until mixture is smooth and has a texture similar to white sauce. If too thick, add additional water, one teaspoon at a time. Season to taste with salt, pepper and lemon juice.
  3. Brush pork with combined oil, salt, pepper, lemon zest and rigani. Cook on a heated grill plate or barbecue until browned on both sides and just cooked through, approximately 6 minutes. Brush flat bread with oil and grill with pork until charred.
  4. Serve pork with flat bread, skordalia and salad.
Preparation time
20 minutes
Cooking time
10 minutes


Two Blues Sauvignon Blanc 2014
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