Pork forequarter cutlets with lemon and herb crumb

Cooking Meat Pork forequarter cutlets with lemon and herb crumb

Create a new family favourite with these crumbed pork cutlets served with a rocket, pear and parmesan salad.

Lables: Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 180C. Line a baking tray with baking paper.
  2. Combine breadcrumbs, lemon zest, chives and parsley in a large shallow bowl. Season. Place eggs and flour in separate shallow bowls. Dip pork in flour, shaking off excess. Dip pork in the egg mixture and then in breadcrumb mixture to coat completely. Place on a plate.
  3. Heat oil in a large frying pan over medium heat. Cook pork for 2-3 mins each side or until golden. Transfer to the prepared baking tray. Bake for 10 mins or until cooked through.
  4. Meanwhile, place rocket, pear and parmesan in a serving bowl. Drizzle with extra oil and vinegar. Season. Toss to combine. Serve pork with rocket, pear and parmesan salad.

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2 cups breadcrumbs, made from day old bread
1 lemon, zested
2 tbsp chopped chives, finely chopped
1 tbsp flat-leaf parsley, finely chopped
2 Coles Brand Australian free range eggs, lightly whisked
1 cup plain flour
4 Coles Australian Pork forequarter cutlets
1 tbsp olive oil
100g baby rocket leaves
2 pears, cored, cut into wedges
40g parmesan, shaved
1 tbsp balsamic vinegar
1 tbsp olive oil, extra

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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