Pork Herb Crusted Cutlet

Tip: Cutlets may be prepared up to 24 hours prior to serving. Place on a plate lined with absorbent paper and cover with plastic wrap. Courtesy of Australian Pork

10 minutes
20 minutes
4 people


  • 4 lean Scottsdale Pork cutlets, trimmed and rind removed
  • 1 cup plain seasoned flour
  • 2 eggs
  • ½ cup water
  • 2 cups fresh bread crumbs
  • ½ cup Parmesan cheese, grated
  • ½ cup parsley chopped
  • 1 lemon, zested
  • Oil for shallow frying
  • 2 cups coleslaw
  • 4 tablespoons French mustard
  • Lemon wedges to garnish


  1. Trim pork cutlets and dust with the seasoned flour, shake off excess.
  2. Whisk together the egg and water in a medium bowl.
  3. Combine bread crumbs, Parmesan cheese, parsley and lemon zest in a large bowl and mix well.
  4. Dip each cutlet into the egg mixture and then coat each cutlet in the bread crumb mixture pressing firmly.
  5. Heat oil for shallow frying over medium heat for 5 minutes. Fry each cutlet until golden and place onto baking tray lined with baking paper.
  6. Bake cutlets in the preheated oven for 10 minutes.
  7. Spoon mustard into the centre of the plate and top with a mound of coleslaw and the pork cutlet. Serve hot with a wedge of lemon.