Fennel, Parmesan & Chilli Crumbed Pork Cutlet
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Fennel, Parmesan & Chilli Crumbed Pork Cutlet
Recipe by Michael Weldon
Serves - 4
Prep Time - 10 mins
Cook Time - 10 mins
Ingredients
4 Coles pork chops, pounded flat with a meat mallet or rolling pin
1 cup flour
4 eggs
2 cups panko breadcrumbs
1 tbsp fennel seeds, toasted and crushed with a mortar and pestle
1 tsp Coles chilli flakes
¼ cup grated parmesan
Squeaky Gate olive oil
Sea salt
Method
In a bowl, mix together the breadcrumbs, fennel seeds, chili flakes, and grated parmesan.
Dust the pork chops in flour, shaking off any excess. Coat them in beaten egg and then press the breadcrumbs mixture onto the surface of each cutlet.
Fry the pork cutlets in olive oil until golden brown on all sides. Season with salt immediately after removing them from the fryer. Repeat the process for all the cutlets.
Serve the crumbed pork cutlets with a side of shaved radicchio and cabbage salad, along with lemon wedges.
Serve with shaved radicchio and cabbage salad and lemon wedges
