Golden Pork Cutlets with Herbs and Crackling
Golden Pork Cutlets with Herbs and Crackling. Image by Richard Cornish. All rights reserved.
This simple yet effective way of cooking pork cutlets and keeping them juicy and tender by cooking the crackling separately. A classic favourite that should be in everyone’s repertoire.
Serves 4.
4 thick pork cutlets, skin on
½ cup plain flour
Salt and pepper
2 eggs
2 cups sourdough crumbs
1 cup grated pecorino or parmesan
⅓ cup chopped mixed herbs including parsley, thyme, and sage
Olive oil
Preheat the oven to 200°C/180°C fan. Remove the rind from the chops with a sharp knife. Season with salt and pepper. Place skin side up on a flat tray and roast for 40 - 50 minutes or until small bubbles form on the surface and rind is golden and crisp.
Meanwhile, place flour onto a plate and season with salt and pepper. Lightly whisk eggs in a shallow bowl. Combine breadcrumbs, grated cheese, and herbs in a shallow bowl.
Place the pork cutlet between two pieces of plastic wrap and, using a rolling pin or meat mallet, beat out the meat until it is about 1cm thick. 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 in the refrigerator to set the crumbs.
Once the crackling has cooked, remove and place on kitchen towel. Set aside. Reduce the oven to 160°C/140°C fan.
Heat ½ cm 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 5-10 minutes or until just cooked through.
Serve with mashed potato and gravy.
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Golden Crumbed Pork Cutlets with Herbs and Crackling
Ingredients
- 4 thick pork cutlets, skin on
- ½ cup plain flour
- Salt and pepper
- 2 eggs
- 2 cups sourdough crumbs
- 1 cup grated pecorino or parmesan
- ⅓ cup chopped mixed herbs including parsley, thyme, and sage
- Olive oil
Instructions
- Preheat the oven to 200°C/180°C fan. Remove the rind from the chops with a sharp knife. Season with salt and pepper. Place skin side up on a flat tray and roast for 40 - 50 minutes or until small bubbles form on the surface and rind is golden and crisp.
- Meanwhile, place flour onto a plate and season with salt and pepper. Lightly whisk eggs in a shallow bowl. Combine breadcrumbs, grated cheese, and herbs in a shallow bowl.
- Place the pork cutlet between two pieces of plastic wrap and, using a rolling pin or meat mallet, beat out the meat until it is about 1cm thick. 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 in the refrigerator to set the crumbs.
- Once the crackling has cooked, remove and place on kitchen towel. Set aside. Reduce the oven to 160°C/140°C fan.
- 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 5-10 minutes or until just cooked through.
- Serve with mashed potato and gravy.
