Ingredients Jump to Instructions ↓

  1. 3/4 cup (75g) packaged breadcrumbs

  2. cup (35g) self-raising flour

  3. 2 green onions (green shallots),

  4. chopped finely 2 eggs, beaten lightly

  5. 4 (1kg) pork cutlets

  6. 1/3 cup (80ml) olive oil

  7. 1 lemon, halved, for serving

  8. rocket leaves, for serving

  9. warm potato salad

  10. 600g kipfler potatoes

  11. 250g baby beans, trimmed

  12. 2 tablespoons red wine vinegar

  13. 1 tablespoon olive oil

  14. 1 teaspoon Dijon mustard

  15. 1 tablespoon water

  16. 6 green onions (green shallots),

  17. chopped finely

Instructions Jump to Ingredients ↑

  1. warm potato salad: To remove excess dirt, scrub potatoes with a small brush, rinse well. Cook the unpeeled potatoes in a large saucepan of boiling salted water until tender; drain.

  2. Boil, steam or microwave beans until just tender; drain.

  3. Whisk vinegar, oil, mustard and water in a large bowl. Cut the warm potatoes thickly and add to vinegar mixture with the beans and green onions. Toss gently to combine.

  4. Meanwhile, combine breadcrumbs, flour and onions in a shallow bowl.

  5. Place eggs in a separate shallow bowl.

  6. Using a meat mallet or rolling pin, lightly pound the pork cutlets between sheets of plastic wrap until flattened slightly and an even thickness.

  7. Dip pork cutlets, one at a time, in egg, then press into crumb mixture.

  8. Heat oil in large non-stick frying pan, cook pork cutlets over medium heat for about 4 minutes on each side or until browned lightly and just cooked through. Drain on absorbent paper.

  9. Serve pork with Warm Potato Salad, lemon halves and rocket leaves.


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