
Gremolata Crumbed Pork Cutlets
Prep time 25 minutes Cook time 15 minutes
Serves 4 people
Ingredients
- •4 thick (about 250g each) pork cutlets
- •¼ cup plain flour
- •2 eggs
- •1 ¼ cups panko breadcrumbs
- •½ cup finely grated parmesan
- •¼ cup flat-leaf parsley leaves, finely chopped
- •1 tablespoon finely grated lemon zest
- •olive oil, for shallow frying
- •rocket salad and lemon wedges, to serve
Gremolata drizzle
- •¼ cup finely chopped flat-leaf parsley
- •1 garlic clove, finely minced
- •1 tablespoon finely grated lemon zest
- •2 tablespoons olive oil
Method
- 1.Preheat oven to 180˚C/160˚C fan-forced.
- 2.Place flour onto a plate and season with salt and pepper. Lightly whisk eggs in a shallow bowl. Combine breadcrumbs, parmesan, parsley and lemon zest in a shallow bowl.
- 3.Dust each pork cutlet with flour, dip into egg and evenly coat in breadcrumb mixture, pressing the crumb mixture into the pork. Place on a tray and chill for 20 minutes.
- 4.Meanwhile, to make gremolata drizzle, combine all ingredients in a bowl. Set aside.
- 5.Heat ½cm oil in a large frying pan over medium-high heat. Add pork and cook for 2-3 minutes on each side or until golden. Transfer pork to a rack over a baking tray lined with baking paper. Bake for 8-10 minutes or until just cooked through.
- 6.Serve pork with rocket salad and lemon wedges.