Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
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
- 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
Method
- Trim pork cutlets and dust with the seasoned flour, shake off excess.
- Whisk together the egg and water in a medium bowl.
- Combine bread crumbs, Parmesan cheese, parsley and lemon zest in a large bowl and mix well.
- Dip each cutlet into the egg mixture and then coat each cutlet in the bread crumb mixture pressing firmly.
- 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.
- Bake cutlets in the preheated oven for 10 minutes.
- 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.
