Pork cutlets are seen as one of those ‘boring’ cuts of meat. But Colin Fassnidge has turned that theory on its head, with a green crust filled with herby, nutty goodness. It will only take 20 minutes to prep, and a whopping 10 minutes to cook!
Ingredients
Method
For the green crust, put rocket, onion, garlic, sage, mint, pine nuts, breadcrumbs and parmesan in a blender and process until a green crumb forms. Transfer to a bowl.
Place pork on a clean plate and season. Dip in the beaten egg, then the green crumb mix, pressing on firmly.
Pour oil into frying pan to a depth of 1cm, then heat over medium heat. Shallow-fry cutlets in batches for 3–4 minutes each side, until golden.
Scatter pork with zest and extra parmesan. Serve with wilted rocket (see tip) and lemon cheeks.
Related stories
Native ad body.
Native ad body.
Native ad body.
