Lyndey Milan's pork cutlets with braised fennel and spinach, nashi and blue cheese salad

Method

1. Warm saucepan over medium low heat. Add ¾ of the olive oil, then fennel and cook, stirring often until soft. Stir through lemon zest. Add a splash of water, if necessary, to prevent sticking.
2. Meanwhile, season pork with salt and pepper and brush with olive oil. Heat a frying pan over medium high heat. Add pork cutlets and brown on both sides, then reduce heat to medium and cook until only just cooked through. Remove to a warm place and cover loosely with foil.
3. Add chicken stock and Dijon mustard to the pan, increase heat and simmer until reduced. Stir through 1 tablespoon lemon juice. Add any juices from the rested pork and heat.
4. Arrange salad ingredients in a bowl. Combine vinaigrette ingredients in a jar and shake to combine. Toss through salad just prior to serving.
5. To serve: place a mound of fennel on 4 plates; add pork cutlet, drizzle with sauce, garnish with fennel fronds and serve with salad.

Lyndey’s note: Pork can also be cooked under a pre-heated fan grill to encourage crackling.