Elevate your menu with this mouth-watering crumbed pork cutlet using Australian pork. Combined with a crispy, fragrant crumb made up of red quinoa and paprika, it’s sure to be a favourite among guests. Serve with a gravy, jus or by itself, this dish serves up at just $6.30 a plate.

Ingredients (serves 10)

  • 10 pork cutlets
  • 500g plain flour
  • 6 eggs
  • 50mls milk
  • 1 bunch sage
  • 2 lemons


  • 150g rolled oats
  • 600g fresh breadcrumbs
  • 150g finely grated parmesan
  • 100g poppy seeds
  • 100g sesame seeds
  • 100g red quinoa
  • 10g smoked paprika

Method for crumb:

  1. Place rolled oats in a food processor and blitz until finely chopped. Remove and place in a large bowl with breadcrumbs, parmesan, poppy seeds, sesame seeds, quinoa and paprika. Mix together until combined and set aside.

To prepare pork:

  1. Place flour in a large bowl and season. In another large bowl whisk eggs and milk together to make an eggwash.
  2. Using a meat mallet or heavy flat instrument, flatten cutlets until approximately 2cm thick. Season
  3. Dust cutlets in flour then dip in eggwash and finally coat evenly in crumb mixture. Place on a lined tray, cover and refrigerate for 15 minutes.

To serve:

  1. In batches, shallow fry cutlets in a large frying pan over medium heat for 2-3 minutes on each side. Drain on paper towel. Serve cutlets topped with finely chopped sage and finely grated lemon zest accompanied with lemon wedges, mash and slaw.