Cutlets with cress and nut topping
Ingredients
for 4 person
| 30 g | hazelnuts, coarsely chopped |
| 30 g | light sultanas, roughly chopped |
| 1 | organic lemon, use grated zest |
| 30 g | cress, roughly chopped |
| 4 | pork chops (approx. 220 g each) |
| 1 ½ tbsp | olive oil |
| ½ tsp | Fine Food Murray River Salt Flakes |
How it's done
Mix the nuts and remaining ingredients including cress. Brush the cutlets with oil.
Charcoal/gas/electric barbecue: Grill the cutlets over/on a medium heat (approx. 200 °C for approx. 5 mins. each side. Divide the cress & nut mixture onto the cutlets, season with salt.
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