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

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