This crunchy twist on crumbed pork cutlets with flavour-packed rhubarb slaw is the perfect way to warm up on a winter night.
- Use the flat side of a meat mallet to pound the pork cutlets until about 1.5-2cm thick. Place the flour on a plate. Season. Lightly whisk egg in a shallow bowl. Combine the breadcrumbs, parsley and caraway seeds on a separate plate. Dip 1 pork cutlet in flour. Shake off excess. Dip in egg, then breadcrumb mixture, pressing firmly to coat. Repeat with remaining pork, flour, egg and breadcrumb mixture.
- Heat 1 tbs of the oil in a large saucepan over medium-low heat. Add the onion and season. Cook, stirring, for 5 minutes or until soft and lightly caramelised. Stir in the rhubarb and cabbage. Cook, covered, for 3 minutes or until wilted. Stir in the maple syrup and vinegar. Cook, uncovered, stirring occasionally, for 3 minutes or until rhubarb collapses and cabbage is tender. Season.
- Heat half the remaining oil in a large frying pan over medium heat. Cook half the pork, turning, for 5-6 minutes or until golden and just cooked through. Drain on paper towel. Repeat with remaining oil and pork. Serve with cabbage mixture and lemon wedges. Sprinkle with baby herbs.
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Store Spice Organizer
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Kitchen Utensil Set