Parmesan Pork Cutlets
So if you know us at Brown Hill, you know that we love food, and we’re particularly proud of Margaret River’s fantastic produce. One of the best places to encounter what this region has to offer is the Margaret River Farmer’s Market every Saturday. We love heading to the markets and picking up fresh produce for dinner that night. One of our favourite dishes is the crumbed pork cutlet, especially in springtime. Here is a fantastic recipe for Parmesan Crumbed Pork Cutlet, courtesy of the producers at the markets.
1/2 cup plain flour
2 whole Margaret River free-range eggs
2 cups bread crumbs
1/2 cup grated parmesan
2 tbsp finely chopped basil
2 tbsp finely chopped flat parsley
6 Big Red Pork Cutlets
salt and pepper to taste
1 tbsp salted butter
splash olive oil
Prepare three different trays or bowls from left to right, each holding one of the following: plain flour, beaten eggs and crumbs mixed with the parmesan and herbs.
Coat cutlet well in the flour, drop cutlet into beaten eggs and coat well. Finally place cutlet into crumb mixture and press crumbs in firmly with heel of your hand. For a crunchier crumb, repeat the egg and crumbs processes.
Heat butter and olive oil in a thick-based pan and cook cutlets until golden brown.
Rest on absorbent paper, then eat immediately with mashed potato and green vegetables, all topped with the juice from a slice of lemon.
Adapted From: Margaret River Farmers' Market