Name: Crumbed pork cutlets with pear chutney and warm potato salad
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 1
Ingredients: 62.50 ml plain flour; 1 egg; 250.00 ml dried panko breadcrumbs; 4 (125g each) pork loin cutlets; vegetable oil, for shallow-frying; 1 small brown onion, chopped; 2 medium ripe packham triumph pears, peeled, cored, roughly chopped; 32.00 gm brown sugar; 62.50 ml cider vinegar; 1/2 tsp allspice; 600g chat potatoes; 62.50 ml fresh flat-leaf parsley leaves; 36.40 gm olive oil; 40.00 ml white wine vinegar

Crumbed pork cutlets with pear chutney and warm potato salad

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Prep Time:
30 minutes

Cook Time:
60 minutes

Total Time:
90 minutes

Pear chutney elevates crispy pork cutlets.

Ingredients:

62.50 ml plain flour
250.00 ml dried panko breadcrumbs
4 (125g each) pork loin cutlets
vegetable oil, for shallow-frying
1 small brown onion, chopped
2 medium ripe packham triumph pears, peeled, cored, roughly chopped
32.00 gm brown sugar
62.50 ml cider vinegar
1/2 tsp allspice
600g chat potatoes
40.00 ml white wine vinegar

Instructions:

Preheat the oven to 180°C/160°C fan-forced. Prepare a plate with flour, a shallow bowl with whisked egg, and another plate with breadcrumbs seasoned with pepper. Coat each piece of pork in flour, then egg, and finally breadcrumbs. Place on a plate and repeat with the remaining pieces of pork.
Fill a deep frying pan with enough oil to come up 5mm on the side of the pan. Heat the oil over medium-high heat. Fry the pork in 2 batches for 3 to 4 minutes on each side until golden brown. Transfer the pork to a baking tray and bake for 15 minutes, flipping halfway through, until cooked through. Place the pork on a plate lined with paper towels to drain.
While you wait, prepare the Pear chutney by combining onion, pear, sugar, vinegar, and allspice in a saucepan over medium-high heat. Bring to a boil, then lower the heat and simmer for 20 minutes until the mixture thickens and the pears are tender.
Prepare the Warm Potato Salad by cooking potatoes in a large saucepan of boiling water for 12 minutes until just tender. Drain and cool under cold water for 5 minutes. Quarter the potatoes and place in a large bowl. Add parsley, oil, vinegar, salt, and pepper. Mix well before serving with pork cutlets and pear chutney.

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