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Haloumi and herb crumbed pork cutlets
Haloumi and herb crumbed pork cutlets
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Family-favorite: Crispy breaded pork cutlets.
Ingredients:
  • 2 Free Range Eggs
  • 140g breadcrumbs
  • 125g haloumi, coarsely grated
  • 62.50 ml finely chopped flat-leaf parsley
  • 40.00 ml finely chopped chives
  • 4 (about 200g each) Pork Cutlets
  • Canola oil, to shallow-fry
  • 100g mixed salad leaves
  • 100g cherry tomatoes, halved
  • 1 avocado, stoned, peeled, coarsely chopped
  • 1 Lebanese cucumber, coarsely chopped
  • 20.00 ml balsamic vinegar
  • Lemon wedges, to serve
Instructions:
  • In a shallow dish, whisk together the eggs and 1/4 cup of water. On a plate, mix the breadcrumbs, haloumi, parsley, and chives. Use a meat mallet to pound the pork to 1cm thickness. Dip the pork in the egg mixture, then coat it with the breadcrumb mixture by pressing gently. Transfer the coated pork to a plate and chill in the fridge for 10 minutes.
  • In a large frying pan over medium heat, heat the oil until shimmering. Cook the pork for 4-5 minutes on each side until golden brown and just cooked through.
  • In a large bowl, mix together the salad leaves, tomato, avocado, and cucumber. Drizzle with vinegar and oil, toss well to coat. Divide onto plates and serve with pork cutlets and lemon wedges.

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