Pork Milanese with White Anchovy Bagna Cauda and Cavolo Nero

We’ve used white anchovies in our take on the classic Italian sauce, bagna cauda. They have a more delicate flavour than their more ubiquitous, brown and salty brother and work perfectly with our pork Milanese recipe here.

• 80 gm Panko crumbs
• 25 gm (⅓ cup) finely grated parmesan
• 4 pork cutlets (200gm each), lightly bashed to 1cm thick
• Plain flour, for dusting
• 2 eggs, lightly beaten
• 80 ml (1/3 cup) extra-virgin olive oil
• 2 bunches cavolo nero (about 400gm), trimmed and coarsely shredded
• 375 ml (1½ cups) chicken stock
• Lemon wedges, to serve

• 1 head of garlic, cloves separated, peeled and halved
• 750 ml milk
• 12 white marinated anchovy fillets, plus extra to serve
• 40 gm walnuts
• 50 gm unsalted butter, chopped
• 80 ml (1/3 cup) extra-virgin olive oil