Pancetta-wrapped garlic & lemon pork cutlets

Prep time 15 minutes Cook time 12 minutes

Serves 4 people



  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 2 tablespoons lemon juice
  • 4 (about 250g each) pork cutlets, rind off
  • 4 thin slices lemon
  • 8 thin slices mild pancetta
  • ¼ cup store-bought basil pesto
  • Grilled ciabatta bread and rocket leaves, to serve


  1. 1.
    Preheat oven to 220˚C/200˚C fan-forced. Combine 1 tablespoon oil, garlic and 1 tablespoon lemon juice in a shallow ceramic dish. Add pork and toss to coat. Refrigerate for 15 minutes.
  2. 2.
    Place pork onto a clean work surface. Place a lemon slice onto each. Fold over the pancetta, place the folded slice on one side of the cutlet and secure with a toothpick. Repeat on the other side.  Repeat using remaining pancetta and pork.
  3. 3.
    Heat remaining 1 tablespoon of oil in a large non-stick frying pan over medium heat. Add pork and cook for 2-3 minutes each side (turning carefully) until golden.
  4. 4.
    Place pork onto a baking tray lined with baking paper. Roast for 8-10 minutes or until just cooked through. Cover loosely with foil and set aside to rest for 5 minutes. Drizzle basil pesto over pork.  Serve with grilled ciabatta bread and rocket leaves.