Gremolata Crumbed Pork Cutlets
Ingredients
- 4 Thick, about 250g each pork cutlets
- ¼ cup Plain flour
- 2 Eggs
- 1 ¼ cup Panko breadcrumbs
- ½ cup Parmesan finely grated
- ¼ cup Flat-leaf parsley leaves finely chopped
- 1 tablespoon Lemon zest finely grated
- Olive oil for shallow frying
- Rocket salad and lemon wedges to serve
- ¼ cup Flat-leaf parsley finely chopped
- 1 clove Garlic finely minced
- 1 tablespoon Lemon zest finely grated
- 2 tablespoon Olive oil
Method
Preheat oven to 180˚C/160˚C fan-forced.
Place flour onto a plate and season with salt and pepper. Lightly whisk eggs in a shallow bowl. Combine breadcrumbs, parmesan, parsley and lemon zest in a shallow bowl.
Dust each pork cutlet with flour, dip into egg and evenly coat in breadcrumb mixture, pressing the crumb mixture into the pork. Place on a tray and chill for 20 minutes.
Meanwhile, to make gremolata drizzle, combine all ingredients in a bowl. Set aside.
Heat ½cm oil in a large frying pan over medium-high heat. Add pork and cook for 2-3 minutes on each side or until golden. Transfer pork to a rack over a baking tray lined with baking paper. Bake for 8-10 minutes or until just cooked through.
Serve pork with rocket salad and lemon wedges.
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