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Gremolata Crumbed Pork Cutlets
SERVES: 4 • TOTAL TIME: 40 MINUTES
Ingredients:
4 thick (about 250 g each) pork cutlets
¼ cup plain flour
2 eggs
1 ¼ cups panko breadcrumbs
½ cup finely grated parmesan
¼ cup flat-leaf parsley leaves, finely chopped
1 tablespoon finely grated lemon zest
Olive oil, for shallow frying
Rocket salad and lemon wedges, to serve
Gremolata Drizzle
¼ cup finely chopped flat-leaf parsley
1 garlic clove, finely minced
1 tablespoon finely grated lemon zest
2 tablespoons olive oil
Directions:
Preheat oven to 180˚C/160˚C fan-forced.
Place flour onto a plate and season with salt and pepper. Lightly whisk eggs in a shallow bowl. Combine breadcrumbs, parmesan, parsley and lemon zest in a shallow bowl.
Dust each pork cutlet with flour, dip into egg and evenly coat in breadcrumb mixture, pressing the crumb mixture into the pork. Place on a tray and chill for 20 minutes.
Meanwhile, to make gremolata drizzle, combine all ingredients in a bowl. Set aside.
Heat ½ centimetre oil in a large frying pan over medium-high heat. Add pork and cook for 2 to 3 minutes on each side or until golden. Transfer pork to a rack over a baking tray lined with baking paper. Bake for 8 to 10 minutes or until just cooked through.
Serve pork with rocket salad and lemon wedges.