Gremolata Crumbed Pork Cutlets

Ingredients

4 (about 250g each) Otway pork cutlets
¼ cup plain flour
2 eggs
1 ¼ cups panko breadcrumbs
½ cup finely grated parmesan
¼ cup flat-leaf parsley leaves, finely chopped
1 tablespoon finely grated lemon zest
olive oil, for shallow frying
rocket salad and lemon wedges, to serve

Gremolata Drizzle Ingredients

¼ cup finely chopped flat-leaf parsley
1 garlic clove, finely minced
1 tablespoon finely grated lemon zest
2 tablespoons olive oil

Method

Step 1
Preheat oven to 180˚C/160˚C fan-forced.

Step 2
Place flour onto a plate and season with salt and pepper. Lightly whisk eggs in a shallow bowl. Combine breadcrumbs, parmesan, parsley and lemon zest in a shallow bowl.

Step 3
Dust each pork cutlet with flour, dip into egg and evenly coat in breadcrumb mixture, pressing the crumb mixture into the pork. Place on a tray and chill for 20 minutes.

Step 4
Meanwhile, to make gremolata drizzle, combine all ingredients in a bowl. Set aside.

Step 5
Heat ½cm oil in a large frying pan over medium-high heat. Add pork and cook for 2-3 minutes on each side or until golden. Transfer pork to a rack over a baking tray lined with baking paper. Bake for 8-10 minutes or until just cooked through.

Step 6
Serve pork with rocket salad and lemon wedges.