
Ingredients:
- 8 pork cutlets
- 2 tablespoon extra virgin olive oil
- 1 tablespoon pink peppercorns, lightly crushed, plus 1 tbsp extra
- 1/2 cup (125ml) white wine
- 1/2 cup (125ml) stock, preferably veal or chicken
- 3 lebanese cucumbers, cut into chunks
- 1 baby fennel, thinly sliced
- 2 teaspoon red wine vinegar
- 2 tablespoon extra virgin olive oil
- 1 handful flatleaf parsley