This delicious dish hails from Italy – called Cotoletta, meaning little rib, referring to the bone attached to the cutlet. Crumbed with breadcrumbs seasoned with Parmesan, parsley and lemon zest, this is one of our favorite ways to enjoy the Western Plains Pork cutlet!
Number of Servings: 6
Preparation Time: 20 minutes
Cooking Time: 25 minutes
- 6 x Pork Cutlets – skin removed
- 400g breadcrumbs
- 100g finely grated Parmesan
- Plain flour – for dusting
- 3 eggs
- A splash of milk
- 1/4 cup finely chopped Italian parsley
- Zest of 2 lemons
- Salt and pepper
- Light olive oil for frying
- Preheat oven to 160 degrees Celsius.
- Remove skin from cutlets and lightly pound with a meat mallet until the meat is roughly 1cm thick.
- Season some plain flour with salt and pepper and set aside in a bowl.
- Whisk eggs with a splash of milk and set aside.
- Mix chopped parsley, zest of lemons and breadcrumbs well.
- Lightly coat cutlets in flour mix, then egg mix, then breadcrumb mix, pressing firmly to make sure the whole cutlet is covered in crumbs. Repeat with remaining cutlets.
- Heat 2cm of light olive oil in the bottom of a heavy based pan. In batches shallow fry cotoletta on each side until browned and crispy. Place on a baking tray and cook for a further 8 minutes in the oven. Remove and rest for 8 more minutes.
- Serve with a wedge of lemon and a zesty slaw or remoulade & some peppery green leaves.