Grilled Pork Cutlet with Green Olive Tapenade and Fettucini topped with Gremolata

Cook Time 40 minutes

Servings 4

Ingredients

4 x 200gm pork cutlet (rind removed)
1 pkt San Remo egg fettuccini
salt
pepper
olive oil

Tapenade
1 tspn capers
½ cup green olives, pitted
3 anchovies
2 cloves garlic
zest and juice of 1 lemon
1/3 cup olive oil

Gremolata
2 cloves garlic, finely chopped
¼ cup flat leaf parsley, finely chopped
zest of 1 lemon
1 tbsp olive oil

Method

Cook the pasta as per packet directions
Season the cutlets with salt and pepper and a little olive oil and cook in a griddle pan. Allow them to rest for 5 minutes once they’re cooked
Once the pasta is cooked, strain the pasta and mix the tapenade through it while it’s hot.
Serve each cutlet with some gremolata on top and fettucine on the side

Tapenade
Put all the ingredients in a blender and blitz the ingredients together. Add some more olive oil to the mixture if it’s too thick

Gremolata
Mix all the ingredients together in a bowl