Ingredients (Serves 10) • 10 x 350g pork cutlets • 1 cup plain flour • Salt and pepper, to season • 3 eggs • 1 cup milk • 500g panko breadcrumbs • 100g parmesan cheese, finely grated • ½ cup olive oil • 10 eggs • 200g butter • 20 white anchovies • 2 tablespoons salted baby capers • Juice of 1 lemon • Salt to taste • Lemon wedges to serve
Method 1 Place pork between two sheets of cling wrap (or baking paper) and flatten with a meat mallet until 1.5 cm thick, leaving bone on. 2 In a shallow bowl place flour and season with salt and pepper. In a second bowl lightly whisk eggs and milk together. In the third bowl combine panko breadcrumbs and grated parmesan. 3 Crumb each pork cutlet by first dipping into flour, then egg wash, then evenly coat in panko mixture, pressing the crumb to hold. Refrigerate till required. 4 Heat half the olive oil in a large fry pan over medium heat. Cook pork cutlets in a couple of batches, avoid over crowding the pan. Cook until crispy golden brown on both sides. 5 Remove pork from pan and drain on kitchen paper. Season with salt. Repeat with remaining cutlets. 6 Fry eggs in olive oil and place one on top of each pork cutlet. Garnish eggs with 2 anchovies. 7 In a separate pan over medium heat, add butter and capers. Cook until butter is nut brown. Add lemon juice. 8 To serve, place the pork cutlet, egg and anchovies on a plate, spoon over caper butter, serve with lemon wedges.
Cost per plate approx $10.30*
*Based on produce costs at time of calculation, from an independent consultant commissioned by APL, January 2022.