1. Marinate the pork cutlets by placing them on a plate and sprinkling the crushed garlic, chopped parsley and lemon juice over them - season with salt and pepper and leave for about an hour

2. Heat 1 tbsp oil in a strong based frying pan and cook the cutlets until browned on both sides

 

Tips and Ideas:

• This recipe goes well with spinach and pine nuts, red pepper salad and a few chunks of bread. Serve with a red wine or sangría.
• Garnish the pork cutlets with fresh rosemary.