Crumbed pork cutlets with rhubarb and red cabbage

Recipes / Meat

This crunchy twist on crumbed pork cutlets with flavour-packed rhubarb slaw is the perfect way to warm up on a winter night.

Recipe «Crumbed pork cutlets with rhubarb and red cabbage» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 4 French trimmed pork cutlets, 2 tbs plain flour, 2 eggs, 75g panko breadcrumbs, 2 tbs chopped continental parsley leaves , 1 tsp caraway seeds, 100ml extra virgin olive oil, 1 red onion, halved, 
thinly sliced , 2 stems rhubarb, thinly sliced, 500g piece red cabbage, 
thinly sliced, 2 tbs maple syrup, 1 tbs apple cider vinegar, Lemon wedges, to serve, Baby herbs, to serve.

Ingredients:

  • 4 French trimmed pork cutlets 
  • 2 tbs plain flour 
  • 2 eggs 
  • 75g panko breadcrumbs 
  • 2 tbs chopped continental parsley leaves 
  • 1 tsp caraway seeds 
  • 100ml extra virgin olive oil 
  • 1 red onion, halved, 
thinly sliced 
  • 2 stems rhubarb, thinly sliced 
  • 500g piece red cabbage, 
thinly sliced 
  • 2 tbs maple syrup 
  • 1 tbs apple cider vinegar 
  • Lemon wedges, to serve 
  • Baby herbs, to serve 

Instructions

  1. 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.
  2. 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.
  3. 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.