This is a more elaborate dish, using pork snitzels which are coated in flour, though not crumbed (the flour helps thicken the sauce). I love it with a parsnip mash, or one with potato and carrot (or more simply with potato mash), and a bowl of cooked silverbeet (chard).
4 pieces of pork snitzel
3 Tbsp plain flour
1-2 Tbsp olive oil
2-3 Tbsp butter
Peel of 1 lemon taken off in long strips
18 fresh sage leaves
2 dried bird’s eye chillies, crushed
¼ cup kalamata olives, drained, stoned and chopped
2 Tbsp sherry vinegar
¼ cup chicken stock
1 Cut pork snitzels into small pieces. If they are thick, or of an uneven thickness, protect with a double piece of plastic food wrap and beat flat with a mallet. Heat a large frying pan (skillet) over medium-high heat. Coat meat with flour. Add 1 tablespoon each of oil and butter to the pan and add the pork snitzels once the butter is sizzling (you’ll probably need to cook the snitzels in two batches, adding a little extra butter and oil if required). Cook for several minutes until golden, then turn pieces over and season with a little salt, and add lemon peel to pan. Cook snitzel until golden, then transfer to a plate. (Don’t overcook or the meat will toughen; it should still be faintly pink inside. If the pieces of snitzel are thin, brown well on the first side, then cook briefly on the second side).
2 Lower heat just a little and add 1 tablespoon of butter to the pan, then the sage leaves, chillies and olives. Cook for several minutes until the sage leaves are browned. Transfer to a small plate.
3 Remove pan from heat and let it cool for 1 minute. Add the sherry vinegar to pan immediately followed by the stock, return pan to heat and let liquids bubble briefly. Return pork snitzels to pan and warm through. Turn contents of pan onto a serving platter with all the juices. Scatter over the sizzled olive and sage mixture and serve immediately.
Photography Aaron McLean http://www.aaronmclean.com