Pork cutlets with spring onion butter and potato and burrata salad

Name: Pork cutlets with spring onion butter and potato and burrata salad
Cook time: 1 h
Yield: 4
Cuisine: Modern Australian
Ingredients: 600g kipfler potatoes, scrubbed; ¼ cup extra virgin olive oil; 1 tbsp white balsamic vinegar; ¼ cup finely chopped flat-leaf parsley; 200g burrata, torn; 80g unsalted butter, softened; 2 spring onions, finely chopped; 4 pork cutlets

Jessica Brook

April 29, 2025

This simple recipe takes potato salad to the next level, swapping mayo for burrata. James Moffatt

easyTime:30 mins - 1 hourServes:4

Swapping creamy mayo for burrata is a quick way to take a simple potato salad to the next level. Served with pork and spring onion butter, it becomes a tasty midweek meal.

Ingredients

600g kipfler potatoes, scrubbed
¼ cup extra virgin olive oil
1 tbsp white balsamic vinegar
¼ cup finely chopped flat-leaf parsley
200g burrata, torn
80g unsalted butter, softened
2 spring onions, finely chopped
4 pork cutlets

Method

Step 1
Place the potatoes in a medium saucepan with enough cold salted water to just cover. Place it on a high heat, bring it to the boil, then reduce heat to medium-high and cook for 12-15 minutes, or until the point of a paring knife can pierce it without sliding right through. Drain and set aside to cool slightly.
Step 2
Cut the potatoes in half and place in a medium bowl with 2 tablespoons of the olive oil, the balsamic, half the parsley and the burrata. Gently toss to combine and set aside.
Step 3
Combine the butter, spring onion and remaining parsley in a small bowl, season with salt and pepper and set aside.
Step 4
Season the pork. Heat the remaining oil in a large nonstick frying pan over high heat. Add the pork and cook for 8 minutes, turning halfway through. Remove the pan from the heat, add the butter and swirl the pan to coat the pork.
Step 5
Serve the pork on the potato salad, drizzled with the melted spring onion butter.