Pork cutlet milanese with herb salad

by Ed Halmagyi

Ingredients

  • 4 x 170g pork cutlets, French trimmed
  • ¼ tsp smoked paprika
  • salt and pepper
  • ½ cup plain flour
  • 3 eggs, beaten
  • 1 cup Japanese breadcrumbs (panko)
  • vegetable oil, for frying
  • 2 egg tomatoes, quartered and seeded
  • 1 cup mixed herbs
  • 1 Tbsp cider vinegar
  • 1 Tbsp extra virgin olive oil
  • pork crackling, to serve (opt.)
  • lemon wedges, to serve

Instructions

1 Dust the cutlets with paprika and season with salt and pepper. Dip into flour, then the eggs, then the breadcrumbs, ensuring you have a thick and even layer of crumb. Fry in vegetable oil in a large frying pan over a medium heat for 4 minutes each side until golden. Drain on absorbent paper and season lightly with salt and pepper.
2 Slice the tomatoes finely and combine with the herbs, vinegar, oil and crackling (if using). Serve next to the cutlets garnished with lemon wedges.

PROFESSIONAL TIP: Ask your butcher for Kurobota pork, a delicious and prized Japanese black pig now available in Australia.