Gremolata Crumbed Pork Cutlets

Prep time 25 minutes Cook time 15 minutes

Serves 4 people



  • 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


  1. 1.
    Preheat oven to 180˚C/160˚C fan-forced.
  2. 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. 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. 4.
    Meanwhile, to make gremolata drizzle, combine all ingredients in a bowl. Set aside.
  5. 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. 6.
    Serve pork with rocket salad and lemon wedges.