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Crumbed pork cutlets with rhubarb and red cabbage
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Crispy pork cutlets with tangy rhubarb slaw - a comforting winter dinner.
Ingredients:
  • 4 French trimmed pork cutlets
  • 40.00 ml plain flour
  • 2 eggs
  • 75g (1 1/4 cups) panko breadcrumbs
  • 40.00 ml chopped parsley leaves
  • 1 tsp caraway seeds
  • 1 red onion, halved, 
thinly sliced
  • 2 stems rhubarb, thinly sliced
  • 500g piece red cabbage, 
thinly sliced
  • 20.00 ml apple cider vinegar
  • Lemon wedges, to serve
  • Baby herbs, to serve
Instructions:
  • Flatten the pork cutlets to a thickness of about 1.5-2cm using the flat side of a meat mallet. Place flour on a plate and season it. Lightly whisk the egg in a shallow bowl. Mix breadcrumbs, parsley, and caraway seeds on a separate plate. Dredge each pork cutlet in flour, then in egg, and finally in the breadcrumb mixture, pressing gently to coat. Repeat with the remaining pork cutlets, flour, egg, and breadcrumbs.
  • In a large saucepan over medium-low heat, warm 1 tablespoon of oil. Add the onion, season, and cook for 5 minutes until soft and lightly caramelized, stirring occasionally. Add the rhubarb and cabbage, cover, and cook for 3 minutes until wilted. Stir in the maple syrup and vinegar. Uncover and cook, stirring occasionally, for 3 more minutes until the rhubarb softens and the cabbage is tender. Season to taste.
  • In a large frying pan over medium heat, sear half of the pork in oil until golden and cooked through, about 5-6 minutes. Drain on paper towels. Repeat with the remaining pork. Serve with cabbage mixture, lemon wedges, and a sprinkle of baby herbs.

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