Marinated Cutlets

Ingredients

• 1 bundle parsley
• 2 Garlic cloves
• 1 Red Onion
• 0.5 Red chili pepper
• 0.5 tsp Dried oregano
• 0.5 tsp dried thyme
• 1 tbsp Apple cider vinegar
• 0.5 organic lemon (zest and juice)
• 14 tbsp olive oil
• Salt
• Pepper
• 600 g pork cutlets from the top loin (4 slices)
• 800 g sweet potatoes (2–3 pieces)
• 200 g heavy cream
• 300 g broccolini
• 300 g pak choi

Instructions

1. 1.

   Wash parsley, shake dry and chop finely. Peel garlic and onion. Dice half an onion, set aside the other half. Wash chili pepper and slice. Put everything in a blender. Add ½ tsp each dried herb, vinegar, lemon zest and juice, and 12 tbsp olive oil. Blend until smooth. Season sauce with salt and pepper.

2. 2.

   Pat meat dry, lightly pound to soften, and marinate with half the sauce. Let cutlets rest in fridge for at least 30 minutes.

3. 3.

   Meanwhile peel sweet potatoes, chop small and boil in salted water for 15 minutes until tender. Drain, let cool slightly, then puree with cream using a hand blender. Season with salt, pepper and a touch of thyme.

4. 4.

   Clean and wash broccolini and pak choi. Split broccolini lengthwise if needed. Slice pak choi into strips. Dice the reserved onion half into strips. Heat 1 tbsp oil in a pan, sauté onion strips, broccolini and pak choi over medium heat for 5–7 minutes.

5. 5.

   In another pan heat remaining oil. Cook marinated cutlets on both sides for 7–10 minutes over low to medium heat, watching that herbs do not burn.

6. 6.

   Plate sweet potato mash with broccolini, pak choi and onions, place marinated cutlets on top and drizzle with remaining sauce.