Add some spice to your midweek meal with these peppered pork cutlets.
- Preheat oven to 190C. Combine the egg white, rice flour, peppercorn medley and sea salt flakes in a shallow bowl.
- Heat 1 tablespoon of the oil in a heavy-based frying pan over medium-high heat. Dip the pork cutlets in the egg-white mixture to evenly coat. Cook in preheated pan for 2 minutes each side or until golden brown. Transfer to a baking tray. Bake in preheated oven for 5-6 minutes or until just cooked. Remove from oven.
- Meanwhile, heat the remaining oil in the frying pan over medium heat. Add onion and cook, stirring, for 3 minutes or until soft. Combine the cornflour and 1 tablespoon of the stock in a small bowl. Add the cornflour mixture, remaining stock, oyster sauce and soy sauce to the pan, and cook, stirring, for 2 minutes or until sauce boils and thickens slightly. Remove from heat.
- While the pork is cooking, cook the potato in a large saucepan of salted boiling water for 8 minutes or until almost tender. Add the broccolini and zucchini, and cook for a further 2 minutes or until broccolini is bright green and tender crisp. Drain well.
- Divide potato, broccolini and zucchini among serving plates. Top with pork and drizzle with gravy. Serve immediately.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set