Sweet zingy pear chutney gives these gorgeously crunchy pork cutlets a lift.
- Preheat oven to 180°C/160°C fan-forced. Place flour on a plate. Whisk egg in a shallow bowl. Place breadcrumbs on a plate. Season with pepper. Coat 1 piece of pork in flour, shaking off excess. Dip in egg. Coat in breadcrumbs. Place on a plate. Repeat with remaining pork, flour, egg and breadcrumbs.
- Add enough oil to a deep frying pan to come 5mm up side of pan. Heat over medium-high heat. Cook pork, in 2 batches, for 3 to 4 minutes each side or until golden. Transfer to a baking tray. Bake for 15 minutes, turning halfway through cooking, or until just cooked through. Transfer to a plate lined with paper towel.
- Meanwhile, make Pear chutney Place onion, pear, sugar, vinegar and allspice in a medium saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 20 minutes or until mixture thickens and pear is tender.
- Make Warm potato salad Meanwhile, place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 12 minutes or until potatoes are just tender. Drain. Rinse under cold water. Set aside for 5 minutes to cool. Cut into quarters. Place in a large bowl. Add parsley, oil and vinegar. Season with salt and pepper. Toss to combine. Serve pork cutlets with pear chutney and potato salad.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set