Cooking for me, is about finding beautiful simple ingredients and creating a delicious dish with them. I like to keep things uncomplicated, adaptable and celebrating the basics. There’s nothing that feels like a better celebration of incredible ingredients than crumbed pork cutlets. Much like my Veal Coteletta, crumbed chicken and crumbed lamb cutlets, my crumbed pork cutlets use fresh herbs, beautiful cuts of meat and homemade breadcrumbs.
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Crumbed pork cutlets
What is it about crumbed pork cutlets that just say to me “it’s family time”? I think because they are simple to put together and a crowd pleaser. They’re slightly elevated from my ready in under 30-minute pasta recipes, and feel a tad more celebratory.
But, with a crumbed pork cutlet, you can cut into the pork chop and display it beautifully. It feels like the centerpiece for other delicious sides. It’s the star of the show, but even those without the know-how or kitchen confidence can knock this one out.
What can I have crumbed pork cutlets with?
The side options for this meal are endless! A classic potato salad is always a winner – and kind of a traditional German meal if you’re wanting to pair with a beer.
Garlicky, flavourful green beans are simple and go back to our original statement. Food is about the ingredients treated with respect and love.
If you’re looking for something with a bit more punch and more filling, grilled vegetable bruschetta is another option.
A lighter option is tabouleh – the zesty, zippy and springy salad will cut through the fatty pork chop.
What should I remember?
There’s one simple rule when cooking meat on the bone. For starters – it will be so delicious as it gets more flavour from the bone. However, it’s important to note that meat on the bone is also requires a slightly longer cook time. You also don’t want to undercook your pork!
The other thing is if you’re using a meat thermometer to check the internal temperature, make sure to not place it onto the bone which will have a higher temp than the rest of the meat. It will throw off your gage and could result in undercooked pork.
If you make this Crumbed pork cutlet recipe, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Images by Alanna Penn Photography.
Crumbed pork cutlet
Ingredients
- 6 pork cutlets
- 650 g white sandwich loaf 1.4lbs - sliced
- 4 garlic cloves crushed
- 1 cup flour
- 1 bunch fresh parsley
- 1 bunh fresh rosemary
- 1 cup olive oil
Instructions
- Lay the bread out onto a baking tray and leave to dry out overnight. It’s important your bread has been dried out or is a few days old and stale as this will give you the crispiest breadcrumbs.
- Begin by making your egg wash. In a shallow wide bowl, whisk your eggs and garlic. Set to the side. By preparing this early the garlic will have time to release its flavour into the eggs.
- Place the pork cutlets, one at a time, between two pieces of plastic wrap. Using the smooth side of a mallet, pound the cutlets from the centre outwards, avoiding the bone, until the cutlet is roughly 2cm thick and has an even thickness throughout. This step is to ensure the pork cooks at an even rate. Place your pork onto a plate and season both sides with salt and peppe
- Into a food processor or blender, combine the bread, parsley and rosemary. Blend until the bread is still quite chunky and the herbs have been mixed through. We aren’t looking for a fine and crumbly texture with this breadcrumb as it's those chunky crusty parts that make the breadcrumb extra special. If you are using a small blender you will need to do this step in batches. Place your breadcrumbs into a large bowl.
- In a shallow wide bowl, add the flour and season with salt and pepper. Whisk until combined.
- Set up your dredging station. Begin with the flour, followed by the egg wash, followed by the breadcrumbs and then finished with a large clean plate or tray to place the crumbed cutlets on. Take one pork cutlet and coat both sides evenly with the flour. Then place into the egg wash and coat both sides evenly. Lastly, place into the breadcrumb mixture applying pressure with your hands to ensure the breadcrumbs are evenly coated all over. Place the cutlets onto the clean plate and then repeat this step with the remainder of the cutlets.
- In a large frying pan on a medium – high heat, bring the olive oil to heat. The olive oil should be 2 - 3cm deep in the pan. You can check if the olive oil is hot enough by placing a wooden skewer into it and seeing if bubbles form around the skewer. Turn the heat down to low - medium and fry 1 - 2 pieces of pork cutlets at a time for 4 minutes each side or until they are golden and crispy on the outside. It’s best to test out one pork cutlet to make sure your cook time and heat levels are accurate. Place the pork cutlet onto a cooling rack so the oil can drip off and the bottom does not get soggy. Leave to rest for 5 minutes before slicing into it.
- Serve immediately. If you are not eating all of the pork cutlets straight away, individually wrap the remainder of the crumbed pork cutlets that you have not cooked in glad wrap and store in the freezer for up to 2 months.
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