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.