Mini pork cutlets, double crumbed with parmesan.
Posted: 21 May 2015, 18:48Today my tea was.....Mini pork cutlets, double crumbed with parmesan.
You will get eight of these from two loin chops or a 6"/15cm piece of pork tenderloin; enough as a main for two or a starter for four. Great with a salad and a simple salsa.
Choice of pork
50gm of finely grated parmesan mixed with 1 to 1.5x the volume of dry breadcrumbs.
flour for dusting
1 well beaten egg - large, poss' two medium.
a few knobs of butter for frying
Remove any fat from the chops and quarter them or cut the tenderloin into eight roughly equal medallions. Lay them out with space between them, cover in clingfilm, and beat them to half the thickness. Season lightly on both sides with salt and Pepper.
In batches of two to four lightly dust the cutlets, dip in the egg wash and coat in the breadcrumb and parmesan mix. Fry in a small frying pan with butter for 2 mins per side over a medium heat till all are done, then do the process again. Start with the first cooked batch.
Mix any leftover crumbs into any left over egg wash and make a small omelette/pancake. Slice into four strips, then stack these and cut across into thin strips. When plating up sprinkle these over the meal.
You will get eight of these from two loin chops or a 6"/15cm piece of pork tenderloin; enough as a main for two or a starter for four. Great with a salad and a simple salsa.
Choice of pork
50gm of finely grated parmesan mixed with 1 to 1.5x the volume of dry breadcrumbs.
flour for dusting
1 well beaten egg - large, poss' two medium.
a few knobs of butter for frying
Remove any fat from the chops and quarter them or cut the tenderloin into eight roughly equal medallions. Lay them out with space between them, cover in clingfilm, and beat them to half the thickness. Season lightly on both sides with salt and Pepper.
In batches of two to four lightly dust the cutlets, dip in the egg wash and coat in the breadcrumb and parmesan mix. Fry in a small frying pan with butter for 2 mins per side over a medium heat till all are done, then do the process again. Start with the first cooked batch.
Mix any leftover crumbs into any left over egg wash and make a small omelette/pancake. Slice into four strips, then stack these and cut across into thin strips. When plating up sprinkle these over the meal.
