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Recipe: Crusty Pork Cutlets

Every so often I make a dish that gets the thumbs up from everyone in the house. This recipe was my most recent success story! Cheers, Alison (serves 4).

Note: Our dinner party consisted of two females and two males so the girls had 1 cutlet each and the boys had 2 each. You might like to adjust the recipe depending on who you’re serving and how much they eat.


  • Pork Cutlets
  • 3 eggs, beaten
  • 1 tsp Dijon mustard
  • 1 cup breadcrumbs
  • 1/2 cup Parmesan cheese
  • 1 tsp dried Oregano
  • Zest of small lemon (more or less according to your preference)


  • Wrap cutlets in cling wrap and beat with a mallet until flattened to your liking.
  • Whisk mustard and egg together.
  • Combine remaining dry ingredients and place in shallow dish.
  • Dip each cutlet in egg and then coat both sides in the breadcrumb mixture. For best results, coat and crumb lightly and repeat on each cutlet.
  • Refrigerate for half an hour; longer if you can.
  • Fry in shallow oil until golden brown.

Serve with either a simple baby spinach salad, or mashed potato and steamed greens for a more wintery feel.

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