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Pork forequarter cutlets with lemon and herb crumb
Pork forequarter cutlets with lemon and herb crumb
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate dinner with crispy pork cutlets and a fresh rocket, pear, and parmesan salad.
Ingredients:
  • 140g breadcrumbs
  • 1 lemon, zested
  • 40.00 ml chopped chives, finely chopped
  • 20.00 ml flat-leaf parsley, finely chopped
  • 2 free range eggs, lightly whisked
  • 150g plain flour
  • 850g pork cutlets
  • 18.20 gm olive oil
  • 100g baby rocket leaves
  • 2 pears, cored, cut into wedges
  • 40g parmesan, shaved
  • 20.00 ml balsamic vinegar
  • 18.20 gm olive oil, extra
Instructions:
  • Preheat your oven to 180C and prepare a baking tray with parchment paper.
  • In a large shallow bowl, mix together breadcrumbs, lemon zest, chives, and parsley, then season the mixture. Prepare two separate shallow bowls, one with beaten eggs and the other with flour. Coat the pork in flour, followed by the egg mixture, and finally in the breadcrumb mixture until fully coated. Transfer the coated pork onto a plate.
  • In a large frying pan over medium heat, heat oil. Sear pork for 2-3 minutes on each side until golden. Then, transfer to a baking tray and bake for 10 minutes until fully cooked.
  • Prepare a serving bowl by combining rocket, pear, and parmesan. Drizzle with extra oil and vinegar and season to taste. Toss everything together to combine. Serve the pork with the rocket, pear, and parmesan salad.

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