Sage & Parmesan Pork Cutlets
In my opinion, it doesn’t get much better than crumbed meat, & these decadent, butter fried pork cutlets are no exception. The use of panko crumbs & parmesan gives cutlets the crispiest exterior, keeping the meat inside juicy & tender.
All the ingredients you will need to make this yummy spring meal can be found all under one roof at the Prahran Market. The juicy pork cutlets are from @hagensorganics, the fresh fruit & veg is from @fandjfruit & parmesan & butter is from @cleosdeli.
Pork cutlets
4 x pork cutlets - hagensorganics
2 tbsp unsalted butter - @cleosdeli
2 tbsp vegetable oil
1 cup plain flour
2 eggs, lightly beaten
1 garlic clove, crushed - @fandjfruit
1 cup grated parmesan - @cleosdeli
2 cups panko crumbs
2 tsp Cara Cara orange zest - @fandjfruit
1/2 cup sage, roughly chopped - @fandjfruit
Salt & pepper
Salad
2 Cara Cara oranges, peel & segmented - @fandjfruit
2 cups red cabbage, shredded - @fandjfruit
2 cups green cabbage, shredded - @fandjfruit
Shallot, finely sliced (optional) - @fandjfruit
1 fennel bulb, thinly sliced with a mandoline, plus fronds - @fandjfruit
30g seeded mustard
30 g olive oil
30g honey
Method
Preheat the oven to 200°C. Mix the Parmesan, panko crumbs, orange zest, sage, salt & pepper on a serving plate.
On another plate, sprinkle the flour & top with salt & pepper. Coat each pork cutlet in the flour, shaking off the excess.
Beat the eggs & crushed garlic in a shallow bowl. Dip the floured pork cutlets into the beaten eggs. Now dip into the panko crumb mixture, coating all sides with the crumb.
Melt butter in a large heavy based oven safe frying pan, then add the oil. Add the cutlets (you may need to cook in two batches), cooking each side for 2 minutes, or until golden. Add the pan to the oven, & cook for 7 minutes, or until the centre of the meat is 150°C. Remove from the oven & wrap in foil to allow the meat to cook itself slowly, resulting in a juicy & tender meat.
Meanwhile, add the fennel, cabbage, shallots & orange segments to a large bowl. Combine honey, oil & mustard. Dress & toss the salad.
Serve your pork cutlets with salad & enjoy!