Recipe: Crusty Pork Cutlets

November 13, 2014 | Alison Clinch | Free Range Pasture Fed Pork, Newsletter, Recipes | Leave a Comment

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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.

Ingredients:

6 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)

Method:

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.

About Alison Clinch

Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.