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
Crumb
- 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:
- 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:
- Place flour in a large bowl and season. In another large bowl whisk eggs and milk together to make an eggwash.
- Using a meat mallet or heavy flat instrument, flatten cutlets until approximately 2cm thick. Season
- 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:
- 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.