Greek-style pork cutlets with salad
Pork loin cutlet, raw
560 g, (buy 4 x 175g cutlets), fat trimmed
Black olives, drained
½ cup(s), (80g), pitted
Reduced fat feta cheese
125 g, crumbled
2 tbs, shredded, plus extra, to serve
Fresh lemon rind
2 tsp, finely grated
2 medium, finely chopped
1 medium, finely chopped
½ medium, thinly sliced
1 x 3 second spray(s)
- Using a sharp knife, cut a slit into the side of each pork cutlet. Finely chop half the olives. Cut remaining olives in half lengthways. Crumble half the feta and cut remaining feta into cubes. Combine chopped olives in a small bowl with oregano, lemon rind and crumbled feta. Stuff mixture into each cutlet pocket. Season with salt and pepper.
- Lightly spray a barbecue. Heat over medium heat. Cook pork for 4-5 minutes each side or until just cooked through.
- Meanwhile, combine lettuce, tomato, cucumber, onion, cubed feta and halved olives in a large bowl. Whisk lemon juice and oil in a small bowl. Season with salt and pepper. Add dressing to salad and toss to combine. Serve pork cutlets with salad. Sprinkle with oregano.