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How to make Pork forequarter cutlets with lemon and herb crumb

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 2 cups (140g) breadcrumbs, made from day old bread
  • 1 lemon, zested
  • 2 tablespoons chopped chives, finely chopped
  • 1 tablespoon flat-leaf parsley, finely chopped
  • 2 Coles Brand Australian free range eggs, lightly whisked
  • 1 cup (150g) plain flour
  • 4 (850g) Coles Australian Pork forequarter cutlets
  • 1 tablespoon olive oil
  • 100g baby rocket leaves
  • 2 pears, cored, cut into wedges
  • 40g parmesan, shaved
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil, extra

Method

  • Step 1 Preheat oven to 180C. Line a baking tray with baking paper.
  • Step 2 Combine breadcrumbs, lemon zest, chives and parsley in a large shallow bowl. Season. Place eggs and flour in separate shallow bowls. Dip pork in flour, shaking off excess. Dip pork in the egg mixture and then in breadcrumb mixture to coat completely. Place on a plate.
  • Step 3 Heat oil in a large frying pan over medium heat. Cook pork for 2-3 mins each side or until golden. Transfer to the prepared baking tray. Bake for 10 mins or until cooked through.
  • Step 4 Meanwhile, place rocket, pear and parmesan in a serving bowl. Drizzle with extra oil and vinegar. Season. Toss to combine. Serve pork with rocket, pear and parmesan salad.