Peppered pork cutlets with Asian gravy

Recipes / Meat

Add some spice to your midweek meal with these peppered pork cutlets.

Recipe «Peppered pork cutlets with Asian gravy» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 2 egg whites, lightly whisked, 1 1/2 tbsp rice flour, 3 tsp coarsely ground peppercorn medley, 1 tsp sea salt flakes, 2 tbsp olive oil , 4 pork loin cutlets, excess fat trimmed, 1 small brown onion, halved, thinly sliced, 1 1/2 tsp cornflour , 250ml Massel beef stock, 2 tbsp oyster sauce, 1 tbsp soy sauce, 8 chat potatoes, thickly sliced, 2 bunches broccolini, 2 yellow zucchini, thickly sliced diagonally.

Ingredients:

  • 2 egg whites, lightly whisked 
  • 1 1/2 tbsp rice flour 
  • 3 tsp coarsely ground peppercorn medley 
  • 1 tsp sea salt flakes 
  • 2 tbsp olive oil 
  • 4 pork loin cutlets, excess fat trimmed 
  • 1 small brown onion, halved, thinly sliced 
  • 1 1/2 tsp cornflour 
  • 250ml Massel beef stock 
  • 2 tbsp oyster sauce 
  • 1 tbsp soy sauce 
  • 8 chat potatoes, thickly sliced 
  • 2 bunches broccolini 
  • 2 yellow zucchini, thickly sliced diagonally 

Instructions

  1. Preheat oven to 190C. Combine the egg white, rice flour, peppercorn medley and sea salt flakes in a shallow bowl.
  2. 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.
  3. 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.
  4. 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.
  5. Divide potato, broccolini and zucchini among serving plates. Top with pork and drizzle with gravy. Serve immediately.