Herb & spice crumbed pork

Ground fennel and fresh parsley add great flavour to pork cutlets. Jazz up pork with a crisp, golden crust and serve with a bean and sweet potato salad.

Recipe «Herb & spice crumbed pork» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 500g sweet potato , peeled, thinly sliced, 2 tbsp olive oil, 4 pork cutlets, 40g plain flour, 90g dried breadcrumbs , 2 tsp ground fennel, 2 tbsp chopped fresh continental parsley, 2 eggs, lightly whisked , 125ml vegetable oil, 250g green round beans, trimmed, blanched, 2 tsp red wine vinegar.

Ingredients:

• 500g sweet potato , peeled, thinly sliced 
• 2 tbsp olive oil 
• 4 pork cutlets 
• 40g plain flour 
• 90g dried breadcrumbs 
• 2 tsp ground fennel 
• 2 tbsp chopped fresh continental parsley 
• 2 eggs, lightly whisked 
• 125ml vegetable oil 
• 250g green round beans, trimmed, blanched 
• 2 tsp red wine vinegar 

Instructions

1. Preheat oven to 190°C. Place the sweet potato on a lined baking tray. Drizzle with half the olive oil. Bake for 25 minutes or until tender.
2. Meanwhile, use the flat side of a meat mallet to pound pork until 2cm thick. Place flour on a plate. Combine the breadcrumbs, fennel and parsley on a plate. Dip the cutlets in flour and shake off excess. Dip in egg, then in crumb mixture, pressing firmly to coat. Heat vegetable oil in a frying pan over medium-high heat. Cook the pork, in 2 batches, for 2-3 minutes each side or until cooked through.
3. Place beans and sweet potato in a bowl. Combine vinegar and remaining olive oil and pour over bean mixture. Toss to combine. Serve with the pork.