Crumbed Pork Cutlets With Sage, Lemon And Parmesan | Otway Pork

Updated at: Thu, 17 Aug 2023 03:28:40 GMT

Step 1

Serves 2

Step 2

Prep 20 mins

Step 3

Step 1

Step 4

Lightly pound the cutlets with a meat mallet (or rolling pin) to flatten a little.

Step 5

Step 2

Step 6

Have ready three wide shallow bowls, one with the flour, seasoned with salt and pepper; one with eggs, lightly beaten and another with the breadcrumbs, combined with the parmesan, sage and lemon zest.

Step 7

Step 3

Step 8

Dust each cutlet lightly in flour. Then dip into the egg to coat all over, draining off the excess. Finally dip each cutlet into the breadcrumbs, turning to coat evenly. Transfer to a plate. Repeat with the remaining cutlets. At this point the cutlets can be stored in an airtight container in the fridge for up to a day before cooking.

Step 9

Step 4

Step 10

Heat the oil in a large non-stick frying pan over a medium-high heat. Add the cutlets and cook for 3 minutes, until golden brown, reducing heat if crumbs are starting to burn. Turn over and cook another 3 minutes until golden brown and just cooked through.

Step 11

Step 5

Step 12

Serve with lemon wedges, a green salad and roast, or boiled potatoes

Step 13

Serves 4

Step 14

Prep 30 min

Step 15

Serves 3-4

Step 16

Prep 30 min

Step 17

Cooking 2 hours

Step 18

Serves 6-8

Step 19

Prep 1 hour

Step 20

Cooking 2.5 hours

1 liked

0 disliked

Crispy

Fresh

Go-to

Under 30 minutes