Fancy crumbed pork cutlets

Fancy crumbed pork cutlets

By
From
Meat
Serves
6
Photographer
Dean Cambray

I love just about anything that’s crumbed and fried. For me, it’s perfect comfort food. This dish was inspired by one of the best meals I’ve had on my travels. I had arrived in Vienna late at night and very hungry. The only place serving food was a tiny bar and even though I didn’t speak a word of Austrian I was able to make it clear that I was hungry. The bartender brought me a beer and shortly afterwards a plate of crumbed pork chops with red cabbage and mustard arrived. The pork chops were moist and succulent, the crumb coating crisp and crunchy. It was the ideal feed for a late-night traveller and I happily stayed for a few more beers.

People are often scared about deep-frying because they think it’s bad for you. And I have to admit that one of the reasons the Viennese pork chops were so delicious was because they were fried in lard. I’m suggesting the slightly healthier option of vegetable oil. Now I’m not pretending that this sort of dish is ever going to be health food, but equally, I don’t think you should be too militant about what you eat. Think of this type of meal as an occasional treat, rather than an everyday dinner. Don’t forget to drain the cutlets briefly on a wire rack after they’re cooked to remove any excess oil.

Ingredients

Quantity Ingredient
1.8kg pork cutlets, (cut from the rib end)
2 tablespoons sherry vinegar
1 garlic clove, crushed
1 teaspoon freshly ground black pepper
1 tablespoon fresh thyme
3 tablespoons dijon mustard
4 eggs, lightly beaten
1/2 cup milk
1/2 cup plain flour
2 cups homemade breadcrumbs
vegetable oil, for deep-frying
lemon wedges, to serve
Red cabbage with apple and caraway, to serve

Method

  1. Trim away the skin and excess fat from the pork chops. In a large mixing bowl, combine the vinegar, garlic, pepper and thyme. Rub into the chops and leave to marinate for at least 1 hour, or preferably overnight.
  2. Remove the cutlets from the marinade and pat them dry with paper towels. Brush each cutlet all over with mustard.
  3. Whisk the eggs and milk together and set up a little production line of 3 dishes containing the flour, the egg mixture and the breadcrumbs. Dunk the cutlets in the flour first and shake off any excess. Dip them into the egg mixture and then the breadcrumbs so they are evenly coated. For an extra-crunchy coating dip the cutlets into the egg and breadcrumbs for a second time then refrigerate for 30 minutes.
  4. Meanwhile, heat the oil in a deep-fryer or a large, heavy-based frying pan to 180ºC. Preheat the oven to 160ºC.
  5. Fry the chops, 3 at a time, for 8–10 minutes until golden brown all over. Drain briefly on a wire rack and transfer to the oven to keep warm while you cook the rest. Serve with lemon wedges and red cabbage.
Tags:
Meat
Adrian
Richardson
La
Luna
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