Parmesan & lemon thyme crusted pork cutlet with Agresto & ﬁgs in prosciutto
200 ml (7 ﬂ oz) ghee
4 fresh ripe ﬁgs, halved
8 prosciutto slices
2 lemons, halved and deseeded
sea salt and freshly ground black pepper
125 g (41/2 oz) walnuts
1 garlic clove
2 bunches ﬂat-leaf (Italian) parsley, leaves picked
1 bunch basil, leaves picked
125 ml (4 ﬂ oz) extra virgin olive oil
125 ml (4 ﬂ oz) verjuice
Parmesan & lemon thyme crust
60 ml (2 ﬂ oz) milk
250 g (9 oz) panko breadcrumbs
150 g (51/2 oz) parmesan cheese, ﬁnely grated
1/4 bunch lemon thyme, leaves picked and roughly chopped
4 tablespoons plain (all-purpose) ﬂour
Place the walnuts, basil, parsley and verjuice into a blender and blend on high speed for 30–40 seconds. Slowly add the oil and blend well, add water if needed, season to taste. Keep to the side.
Preheat the oven to 180°C (350°F).
Wrap the ﬁg halves with the prosciutto and set to the side.
Clean the top of the bones on the pork cutlets. Use a sharp knife to ensure there is no meat left on the bone. Not completely necessary, but it will make your dish look much nicer.
Place the pork cutlets between two pieces of plastic wrap and lightly bash with a mallet or saucepan to ﬂatten out.
Crack the eggs in a bowl, add the milk and whisk together.
In another bowl, add the panko crumbs, parmesan and lemon thyme leaves and combine.
Place the ﬂour on a plate. Season the pork cutlets and lightly ﬂour them, dusting off the excess. Dip the cutlets into the egg mixture, covering the cutlets completely, then dip them into the breadcrumb mixture.
Heat a large saucepan on the stovetop to medium-high heat with half of the ghee.
Place two pork cutlets in the pan and cook each side until golden brown. Once browned, place the cutlets on a tray lined with baking paper. Strain the ghee through a sieve, wipe out the pan and add the remaining ghee. Repeat for the remaining cutlets. Place the wrapped ﬁgs ﬂat side down on the pan and cook for 1 minute. Place on the tray with the pork cutlets and bake in the oven for about 12–15 minutes. Remove from the oven and rest for 2–3 minutes.
Place the cutlets on serving plates with the wrapped ﬁgs and Agresto sauce. Serve with a lemon wedge.
Sitting high above the world-famous Bondi Beach with sweeping views of the golden sands, Bondi Trattoria is a local dining institution famous for both its food and location.
This cookbook takes you inside the kitchen of the Bondi Tratt. Where menu staples, new dishes and a range of delicious recipes are prepared lovingly. The secrets behind the very best fresh pasta, pizzas, vegetarian meals, antipasti, and of course desserts revealed by internationally renowned owners Joe Pavlovich and Alasdair France. Recreate their modern Italian dishes with these simple step by step recipes which will bring a touch of goodness and sea air to your kitchen.