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.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set